Description
A rich and creamy stovetop mac and cheese made in one pot, featuring tender pasta coated in a velvety blend of cheddar and mozzarella for a quick and comforting meal.
Ingredients
- 2 cups uncooked macaroni or pasta of choice
- 3 cups water
- 3/4 cup heavy whipping cream
- 2.5 cups sharp cheddar cheese, freshly grated
- 2 cups mozzarella cheese, freshly grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1.5 tablespoons paprika
- 1 teaspoon mustard
- 1.5 teaspoons sugar
Instructions
- Grate all cheese and prepare ingredients in advance.
- In a medium pot, combine uncooked pasta and water. Bring to a boil over medium-high heat.
- Reduce heat to medium-low and cook pasta until al dente, allowing most of the water to evaporate while leaving a small amount.
- Lower heat to low and add heavy cream, grated cheeses, salt, black pepper, garlic powder, onion powder, paprika, mustard, and sugar.
- Stir continuously until the cheese melts and forms a smooth, creamy sauce coating the pasta.
- Taste and adjust seasoning if needed.
- Serve immediately while hot.
Notes
- Freshly grated cheese melts more smoothly than pre-shredded cheese.
- Add a splash of milk or cream when reheating to maintain creaminess.
- Do not overheat to avoid grainy or separated sauce.
- Customize with vegetables like broccoli or spinach.
- Add proteins such as chicken, beef, or shrimp for a heartier meal.
- Use different cheeses like gouda or cream cheese for variation.
- Short pasta shapes like shells or penne work well.
- Freezing is not recommended as the sauce may separate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
