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This easy macaroni and cheese comes together in one pot with perfectly cooked pasta and a satiny smooth 3-cheese sauce.
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Best Stovetop Macaroni and Cheese

This easy Macaroni and Cheese uses a couple of clever tricks to make it come together in around 10 minutes. But don't let its simplicity fool you. The finished dish has perfectly cooked macaroni in a creamy, velvety sauce that's topped with a crisp layer of cheesy breadcrumbs.
Course Sides
Cuisine American
Level Beginner
Main Ingredient Pasta
Diet Low Sugar, Pescatarian, Vegetarian
Prep Time 1 minute
Cook Time 9 minutes
Total Time 10 minutes
Servings 6 servings
Calories 402kcal

Equipment

Ingredients

  • 1 ½ cups water
  • 1 ½ cup milk
  • ¼ teaspoon salt
  • 250 grams macaroni
  • 2 teaspoon potato starch
  • 50 grams gruyere shredded
  • 100 grams cheddar shredded
  • 100 grams fontina shredded
  • 1 teaspoon dijon mustard
  • 1 tablespoon olive oil
  • ⅓ cup panko
  • 1 teaspoon parsley minced
  • ground black pepper
  • salt
  • 10 grams parmesan grated
Grams + US Cups - US Standard

Instructions

  • In a medium pot, add the 1 ½ cups water, 1 ½ cup milk, and ¼ teaspoon salt and bring to a boil.
    1 ½ cups water, 1 ½ cup milk, ¼ teaspoon salt
  • Add the 250 grams macaroni and set the timer for 7 minutes. Stir for the first minute to keep the pasta from sticking together.
    250 grams macaroni
    Boil the macaroni in milk just the right amount of water to save time.
  • In a bowl, toss the shredded 50 grams gruyere, 100 grams cheddar, and 100 grams fontina together with the 2 teaspoon potato starch to distribute evenly.
    50 grams gruyere, 100 grams cheddar, 100 grams fontina, 2 teaspoon potato starch
    Fontina, cheddar and gruyere gives a nice balance of flavor, color and depth for our macaroni and cheese.
  • When the timer goes off, remove the pot from the heat and add the cheese and 1 teaspoon dijon mustard to the macaroni. Stir to combine and cover with the lid (the cheese doesn’t have to be fully melted).
    1 teaspoon dijon mustard
    Residual heat gently melts the cheese into the cooked macaroni saving time and ensuring a satiny smooth sauce.
  • While the Macaroni and Cheese rests, add the 1 tablespoon olive oil, ⅓ cup panko, and 1 teaspoon parsley along with a pinch of salt and ground black pepper to a frying pan and stir together. Put the pan over medium heat and toast the panko until golden brown and crisp stirring constantly, so they brown evenly.
    1 tablespoon olive oil, ⅓ cup panko, 1 teaspoon parsley, salt, ground black pepper
    Toast breadcrumbs in a pan to make a cheesy crispy topping for the mac and cheese.
  • Remove the pan from the heat and add the 10 grams parmesan.
    10 grams parmesan
  • When the breadcrumbs are done, remove the lid from the Mac and Cheese and stir until creamy. Plate and top with the breadcrumb mixture.

Nutrition

Calories: 402kcal | Carbohydrates: 38g | Protein: 19g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 54mg | Sodium: 488mg | Potassium: 231mg | Fiber: 2g | Sugar: 5g | Vitamin A: 512IU | Vitamin C: 0.05mg | Calcium: 406mg | Iron: 1mg