Stovetop Mac & Cheese

In, oh, about 15 minutes—you could be staring at a big pot full of mac & cheese, with all the ease of cracking open a box and shaking out the foil packet. But instead of noodles in a slurry of cheese-ish dressing, these will be hugged by a truly gooey, molten cheddar sauce that tastes like real, sharp, salty cheese. Cheese cheese.


Kosher salt, as needed
8 ounces regular or whole-wheat elbow macaroni
1/3 cup heavy cream
1 1/4 cups grated cheddar cheese (5 ounces)
Freshly grated nutmeg to taste
Freshly ground black pepper to taste

Words + Full Recipe at Food52

[Photo via Food52]

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