Stovetop Macaroni and Cheese

By Ellie

6 Person

30 Minutes

0 Calories

One tip I unknowingly stumbled into was using the starchy pasta water to thin out the sauce instead of using milk. I know. Your reaction to this information is similar to his. But I started researching it and apparently it is a thing–it helps give homemade mac and cheese that silky, smooth, luxurious texture while milk sometimes makes it gritty and unpredictable. Don’t run.

Ingredients

2 tbsp. butter
4 oz. cream cheese
Up to 1 cup reserved pasta water
salt and pepper to taste
1/2 tsp. grated onion
1 oz. Parmesan cheese, freshly grated
2 oz. fontina cheese, freshly grated
6 oz. medium or sharp cheddar, freshly grated
12 oz. bite-sized pasta (I like Cavatappi, but elbows will work)

Method

01

Bring a large pot of salted water to a boil. When it’s boiling, add the pasta and cook al dente. When it’s almost done cooking, carefully ladle 1 cup of the pasta water into a heat-safe bowl, mug, or measuring cup and set aside.
02

Drain the cooked pasta, return pan to stove, and turn heat to low. Place the butter in the pan and melt. Add the onion and cook for 30 seconds to 1 minute. Add the pasta and stir to coat the pasta with the butter. Add the cheeses (including the cream cheese) and stir until the cheese is melted. Add the pasta water, a little at a time, until a desired consistency is reached (you may not use all the pasta water). Season with salt and pepper and serve immediately (with additional shredded cheese on top if desired.) Serve as a main dish with a big green salad on the side or as a side dish (alongside rotisserie chicken makes a quick weeknight meal!)

Related Tags

Mac and Cheese Recipes

Stovetop Macaroni and Cheese

5.0

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

2 tbsp. butter

4 oz. cream cheese

Up to 1 cup reserved pasta water

salt and pepper to taste

1/2 tsp. grated onion

1 oz. Parmesan cheese, freshly grated

2 oz. fontina cheese, freshly grated

6 oz. medium or sharp cheddar, freshly grated

12 oz. bite-sized pasta (I like Cavatappi, but elbows will work)

03 Method

Step 1

Bring a large pot of salted water to a boil. When it’s boiling, add the pasta and cook al dente. When it’s almost done cooking, carefully ladle 1 cup of the pasta water into a heat-safe bowl, mug, or measuring cup and set aside.

Step 2

Drain the cooked pasta, return pan to stove, and turn heat to low. Place the butter in the pan and melt. Add the onion and cook for 30 seconds to 1 minute. Add the pasta and stir to coat the pasta with the butter. Add the cheeses (including the cream cheese) and stir until the cheese is melted. Add the pasta water, a little at a time, until a desired consistency is reached (you may not use all the pasta water). Season with salt and pepper and serve immediately (with additional shredded cheese on top if desired.) Serve as a main dish with a big green salad on the side or as a side dish (alongside rotisserie chicken makes a quick weeknight meal!)

04 Author