Easy Stovetop Mac And Cheese

I like shredding the cheese myself rather than using the pre-shredded stuff you buy in a big bag - it's full of anti-caking agents. Also, inspired by Tracy, I gave Sriracha on mac and cheese a try. It was quite good.
579 faves | 3 recommends
Nutrition per serving    (USDA % daily values)
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I am so picky about my Mac and cheese. It has to be the right brand and flavor, even the noodles have to be the right size! But this was a very good recipe and that's coming from a mac and cheese critic!! Loved it!!
5e7beda6b5f9   •  17 Jun   •  Report
Better than Mac and Cheese. Easy and perfect side for the kids.
e562c99ca301   •  27 Mar   •  Report
0d985950e02f   •  13 Mar   •  Report
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Ingredients for 3 servings

8 ounces pasta

6 ounces shredded cheddar cheese

6 tablespoons butter

3 tablespoons cream

salt to taste



Bring a pot of water to a boil. GENEROUSLY salt the water. It's critical to salt the water enough, otherwise you pasta will be tasteless. Add the pasta and cook to your preferred doneness. Drain and return pasta to pan (I like to use a pot with a draining lid).


Add the butter to the still-hot pasta, cover and allow to melt a bit. Add the cheese and cream and give it a good stir. Put the lid back on and let it rest a bit. Give it another stir after a few minutes. Everything should come together into a smooth sauce. Taste and season with more salt if needed. Serve immediately.


Store any leftover in the refrigerator. Make sure to add a little cream to the pot when you reheat; otherwise the cheese will separate.

View instructions at
Erica Lea

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