Mac and Cheese

How To Make EASIEST Stovetop Mac and Cheese:

• In a large pot, bring half and half to a boil. Add the pasta and cook over medium-high heat, uncovered, for 13 minutes, stirring occasionally to prevent sticking. The pasta will absorb the liquid.
• Once the pasta is al dente and most of the liquid has been absorbed, stir in the Cheez Whiz until completely melted and smooth. Continue simmering for an additional 2 minutes, stirring constantly to ensure everything is well combined and heated through. Turn off the heat and allow the mac and cheese to sit, uncovered, for 5 minutes. This resting period is crucial as it allows the sauce to thicken beautifully to its ultimate creamy consistency. Serve immediately and enjoy! DELICIOUS!

• Prevent Scorching: To prevent the dairy from scorching at the bottom of the pot, consider adding a thin layer of water to boil before introducing the half and half. This acts as a protective layer.
• Pasta Variety: While shell pasta works wonderfully, feel free to use other small-shaped pasta like elbow macaroni, cavatappi, or even small bow ties.
• Instant Thickening: For an even quicker thickening at the end, or if you prefer a thicker sauce right away, stir in some freshly grated Parmesan or sharp cheddar cheese instead of letting the pasta sit for 5 minutes. The cheese will melt and thicken the sauce instantly.

Nutrition per serving

For mac and cheese, small-to-medium sized shaped noodles are generally the best choice because their nooks and crannies excel at trapping and holding onto that delicious, creamy cheese sauce. Classic options like elbow macaroni are a given, but don’t overlook other fantastic shapes such as cavatappi (a corkscrew shape), medium shells, or even bow tie pasta. These shapes provide excellent texture and ensure every bite is packed with cheesy goodness. While any pasta can technically work, these shapes are specifically designed to maximize sauce adherence, making them perfect for ultra-creamy mac and cheese!

The “best” way to make macaroni and cheese largely depends on how much time you have and your preferred texture! Mac and cheese can be prepared in a multitude of ways: baked, stovetop, Instant Pot, slow cooker – you name it, and they can all yield incredibly tasty results. However, the quickest methods often prove to be the most invaluable, especially when you’re pressed for time or need to serve dinner in a hurry. My preferred methods include this incredibly fast stovetop version using Cheez Whiz or a more traditional baked macaroni and cheese for special occasions. The oven-baked version typically takes around 1.5 hours to prepare, but the deep, rich flavors and crispy topping are absolutely worth the extra effort. For everyday convenience and speed, though, the stovetop method is usually king. It truly boils down to balancing your time constraints with your desired culinary experience.

Mac and cheese, especially creamy versions, can tend to dry out and stiffen in the refrigerator. To revive it and bring it back to its fresh, creamy glory, simply reheat it on the stovetop over low heat or in the microwave. The key is to add a generous splash of milk or cream (about 1-2 tablespoons per serving) while reheating. Stir continuously until the mac and cheese is warmed through and has regained its luscious, creamy consistency. This added liquid helps rehydrate the pasta and reconstitutes the sauce, making it taste freshly made!

Generally, one pound (16 ounces or approximately 450 grams) of dry pasta is considered to serve about 4 adult-sized main course servings or about 6 medium-sized side servings. This can, of course, vary depending on individual appetite, whether it’s served as a main dish or a side, and whether it’s for children or adults. For a rich dish like mac and cheese, 1 lb of pasta with a hearty sauce often generously serves 6 people, making it an excellent option for family meals or small gatherings.

Achieving the perfect consistency for one-pot pasta without draining requires a careful balance of liquid. Through experimentation, I’ve found that a ratio of approximately 3 cups of liquid (such as half and half, milk, or broth) to 1/2 pound of dry pasta works best for most one-pot pasta meals that do not involve draining. For this specific recipe, using 1 pound of pasta, 6 cups of half and half provides the ideal amount of liquid, ensuring the pasta cooks thoroughly, absorbs the liquid, and releases enough starch to create a thick, creamy sauce without excess liquid.

Absolutely! While Cheez Whiz is featured in this recipe as a fantastic shortcut for achieving super easy and quick homemade mac and cheese, you can certainly opt to make a traditional homemade cheese sauce. If you prefer to go the homemade route, you’ll need to prepare a roux (butter and flour) and then gradually whisk in milk to create a béchamel, followed by your choice of shredded cheeses (like cheddar, Gruyere, or Monterey Jack). When adapting this recipe for a homemade sauce, you’ll need to adjust the liquid content. For every cup of homemade cheese sauce you plan to add, simply omit one cup of the half and half (or whatever liquid you are using) from the initial cooking stage. This ensures your final mac and cheese isn’t too runny and maintains that desirable creamy texture.