10 Minute Stovetop Mac and Cheese

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

elbow macaroni

🥗Healthier: whole grain pasta

💰Cheaper: any pasta shape

More nutritious or versatile.

Grab a high-sided saucepan (at least 2 quarts).

Measure 525 grams of water and 225 grams of evaporated milk into the saucepan.

Add 225 grams of elbow macaroni and a strong pinch of salt to the saucepan.

Place the saucepan on the stove over high heat and set a timer for 8 minutes.

Stir the mixture to ensure nothing is stuck.

After about 2 minutes, the mixture will start to foam as it reaches a boil; reduce heat to medium to avoid a mess and stir again.

While the pasta cooks, prepare the cheese mixture: combine 100 grams of Monterey Jack, 125 grams of Pecorino Romano, and 12 grams of cornstarch in a bowl.

Check the pasta after 8 minutes; it should be tender but not al dente. Kill the heat.

Add 50 grams of butter and 1 gram of freshly ground black pepper to the pasta and stir to combine.

Add the cheese mixture to the pot and stir until melted; if the pasta cooled, return to low heat briefly to melt the cheese.

Add 15 grams of olive oil and stir to combine.

Taste for salt and adjust as necessary, stirring in additional salt if needed.

Plate the mac and cheese, keeping in mind it will thicken as it cools; serve slightly saucier than desired.

Top with grated Monterey Jack, grated Pecorino Romano, a drizzle of olive oil, and a generous amount of freshly ground black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens