This 15-minute stovetop mac and cheese is creamy, cheesy, and packed with flavor! Skip the box and make this one-pot mac and cheese instead!
Ingredients
Scale
- 1 pound elbows, shells or other small tube shaped pasta
- 6 ounces cheddar cheese (see post above for some other cheese options)
- 6 ounces American cheese (sliced from the deli)
- 1/4 cup grated parmesan cheese
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 3 tablespoons butter (optional but adds a rich flavor)
Instructions
- Boil a large pot of water for the pasta and cook according to package directions. Drain the pasta well and set aside.
- Add the milk and cream to the same pot. Bring to a simmer and then stir in cheese and seasonings. Once the cheese has melted and the sauce is smooth, stir in the cooked macaroni and taste for seasonings.
- Serve immediately or keep in a slow cooker on the keep warm or low setting.
Recipe Notes
Store: Store leftover mac and cheese in an air tight container in the refrigerator for up to 4 days.
Reheat: Reheat leftovers in the microwave with a splash of milk or cream to loosen up the sauce.
- Category: Dinner
- Method: stove top
- Cuisine: American
