Quick and Easy Mac and Cheese Recipe

Quick Mac & Cheese Recipe

servings: 4

Share

This quick mac and cheese recipe uses 7 basic ingredients and comes together in about 10 minutes with Cabot cheddar, milk, pasta, and a simple cornstarch-thickened sauce. It is ideal for busy weeknights when you want homemade mac and cheese without making a full baked casserole.

Ingredients

About ½ cup plain or flavored packaged toasted croutons, preferably all-natural (optional)
2 cups uncooked small elbow macaroni, whole wheat or regular
2 cups milk
2 level tablespoons cornstarch
2 tablespoons warm water
12 ounces Cabot Vermont Sharp Cheddar, Extra Sharp Cheddar, Seriously Sharp Cheddar, grated (about 3 cups) OR Cabot’s Vermont Sharp, Extra Sharp or Seriously Sharp Shredded Cheddar
1 teaspoon Dijon mustard

Directions

PLACE croutons in plastic bag and crush into crumbs with small cup; set aside.
COOK elbows according to package directions in large pot of boiling salted water, about 7 minutes.
BRING milk to simmer over medium heat in a medium saucepan, stirring often so it doesn’t scorch on bottom of pan.
DISSOLVE cornstarch in water, In small cup or bowl; stir into milk. Continue stirring until sauce is simmering and slightly thickened. Remove from heat.
DRAIN macaroni and return to pot. Add sauce and stir together. Add grated cheese and mustard and stir again. Return to heat briefly until cheese is melted.
SERVE in bowls, topped with crumbs if using.

Tags:Mac & Cheese, Recipe, Comfort Food, High Protein, Fall, Entrees, Sides

Share:

Recipe Note

Here are some easy, family-friendly additions: mix in some chopped pepperoni, ham or smoked turkey, crumbled cooked bacon or sausage, flaked tuna, diced fresh tomatoes, chopped cooked broccoli or other veggies.

Or change up the flavor by using Cabot Garlic Herb Cheddar.

Featured Products

Find a store near you

This quick mac and cheese recipe uses 7 basic ingredients and comes together in about 10 minutes with Cabot cheddar, milk, pasta, and a simple cornstarch-thickened sauce. It is ideal for busy weeknights when you want homemade mac and cheese without making a full baked casserole.

Directions

PLACE croutons in plastic bag and crush into crumbs with small cup; set aside.
COOK elbows according to package directions in large pot of boiling salted water, about 7 minutes.
BRING milk to simmer over medium heat in a medium saucepan, stirring often so it doesn’t scorch on bottom of pan.
DISSOLVE cornstarch in water, In small cup or bowl; stir into milk. Continue stirring until sauce is simmering and slightly thickened. Remove from heat.
DRAIN macaroni and return to pot. Add sauce and stir together. Add grated cheese and mustard and stir again. Return to heat briefly until cheese is melted.
SERVE in bowls, topped with crumbs if using.