The creamiest, cheesiest macaroni and cheese could be yours in only 20 minutes.
Homemade with fresh ingredients. Real ingredients. On your table just as quickly as the processed-powdered-cheese-in-a-box-stuff.
While the pasta cooks you make a simple cheddar cheese sauce with milk, a touch of mustard (or not), salt and my secret weapon: cream cheese. Cream cheese adds flavor, a super creamy texture and thickens it without using flour.
I’m a macaroni and cheese snob. My Mom always made us baked macaroni and cheese growing up. We never had the blue boxes in our house. Then I grew up and made the packaged version for myself. It was nothing special when you’ve been eating homemade your entire life. Thanks Mom.
This is as close as you can get to mimicking store-bought without all the falseness of chemicals and preservatives.
A recipe for tried and true comfort.
Stove-top macaroni and cheese in less than 20 minutes!
- Cook the pasta in plenty of salted water according to package directions.
- Meanwhile in a medium-sized saucepan warm the milk over medium heat, when you see wisps of steam rising off it turn heat down to medium-low and add cream cheese. Break the cream cheese apart and whisk until melted.
- Stir in mustard then add cheddar. Stir and/or whisk until cheddar is completely melted. Stir in salt. Remove from heat.
- Add the drained pasta to the cheese sauce and stir until pasta is completely coated. Serve immediately.