According to Sabour, “The secret to making the best stovetop mac & cheese is to grate your own cheese from the block. Packaged shredded cheeses contain plastic which hinders the cheese from melting down to its creamiest.” Put your skills to the test with this easy, cheesy recipe. This recipe was created with the help of Sabour’s daughter, Caden Rae Burton, affectionately called “Chef Rae.”
Serves 4 | 15-minute one-pot meal
2 cups macaroni noodles
2 cups shredded cheese
1 cup milk or heavy cream
½ teaspoon mustard powder
½ teaspoon onion powder
½ teaspoon ground pepper
½ teaspoon kosher salt
- Using a 3-5 quart non-stick pot or Dutch oven, boil pasta following package instructions. Drain the pasta, leaving enough water to coat the bottom of the pan. Place pasta back into the pot and return to stove top.
- On medium-low heat, stir in shredded cheese, milk and seasonings until combined and creamy in texture.
- Remove from heat and serve.
TIPS & NOTES
- Any pasta, milk, or cheese will work for this dish (even American Cheese Singles). Although freshly grating cheese from the block works best. I use sharp cheddar most often, but Monterey Jack, gouda and mozzarella are great options.
- This is a great dish for picky eaters, but top it with toasted breadcrumbs or parmesan to fancy it up.
- Add butter or drizzle on olive oil for a richer finish.
- Add veggies or meat for a heartier one-pot meal. Broccoli, spinach, peas, carrots, ground meat, cubed chicken, or whatever you have on hand.
- Make this dish vegan and/or gluten-free by using chickpea pasta, cashew cheese and oat milk. Use any gluten-free pasta, water, or vegan milk and vegan cheese you prefer.
- Boil pasta in veggie, chicken or beef stock or generously salted water. Mustard powder and onion powder are optional.
- When my daughters were younger, I only used salt and a pinch of pepper to “season” this dish.
Recipe courtesy of Chef Razia Sabour, winner of “The Great Soul Food Cook-Off.” Follow her on Instagram for more recipe ideas.