Really easy stove-top macaroni and cheese
Prep Time5 mins
Cook Time10 mins
Melt5 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: cheese, macaroni
Servings: 4 300g [1-1/2 cups] servings
6-quart sauce pan
Strainer
Measuring spoon
- 4 quarts water
- 1 tablespoon salt
- 2 cups uncooked elbow macaroni
- 8 ounces pasteurized cheese product : e.g.; Velveeta® or similar store brand
- 4 ounces sharp Cheddar cheese, grated
In 6-quart pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Add 2 cups of elbow macaroni and stir while bringing back to a boil. Boil for 8-10 minutes—stirring frequently—until pasta is just past al dente. Drain in colander—do not rinse.
Reduce stove burner heat to low.
While cooked elbow macaroni is draining, in same 6-quart pot,