Description
A comforting, quick, and creamy stovetop mac and cheese recipe that requires no baking.
Ingredients
Scale
- 8 oz medium shells pasta
- 1 cup evaporated milk
- 2 cups sharp cheddar cheese, grated
- 1 tsp mustard powder
- 1/2 cup starchy pasta water
- Salt and pepper to taste
- White truffle oil for drizzling (optional)
- Fresh herbs or spinach for garnish (optional)
Instructions
- Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- In a pot over low heat, combine the reserved pasta water and evaporated milk.
- Add grated cheese and mustard powder to the pot, stirring until smooth and melted.
- Incorporate the cooked pasta into the cheese sauce, mixing well to coat.
- Season with salt and pepper to taste.
- Drizzle with truffle oil and garnish with fresh herbs or spinach, if desired, before serving.
Notes
For best results, use freshly grated cheese and save that starchy pasta water to ensure a smooth sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg