Scratch Mac and Cheese
One-pot mac and cheese recipe from scratch
Course: Side Dish
Cuisine: American
Keyword: stovetop, mac and cheese, gooey
Servings: 6
Calories: 777kcal
Author: Ryan Hodros
- 16 oz shredded cheese (your choice)
- 16 oz macaroni (or your choice pasta)
- 24 oz evaporated milk
- 1 tbsp cornstarch (optional)
- 2 tbsp butter (give or take)
- salt (to taste)
- sriracha (to taste)
Fill your pot with water and add salt until it tastes like sea water. Simmer until al dente
Strain pasta but do not rinse
In same pot you simmered the pasta in, add evaporated milk. If using corn starch, whisk it in now, cold. Add shredded cheese and cook on low medium until cheese melts and sauce is creamy
Add pasta and stir in. Add butter. Cook on low to low-medium until pasta finishes cooking and the sauce is thick, can take about twenty minutes. Add sriracha and salt to taste, and you're good to go!
Serving: 9oz | Sodium: 628mg | Calcium: 857mg | Vitamin C: 2mg | Vitamin A: 1145IU | Sugar: 14g | Fiber: 2g | Potassium: 586mg | Cholesterol: 122mg | Calories: 777kcal | Saturated Fat: 24g | Fat: 39g | Protein: 36g | Carbohydrates: 70g | Iron: 2mg