Stovetop cheddar macaroni
Pasta cooks in a small amount of retained water before unsweetened evaporated milk and Cheddar form a creamy sauce.
Active time20 min
Cooking20 min
Total25 min
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Ingredients
- 340 g mild or medium block Cheddar
- 360 ml unsweetened evaporated whole milk
- 600 ml water
- 340 g dried wheat elbow macaroni
- 2 g fine salt
Preparation
Grate the Cheddar. Put the macaroni, all the cold water and salt in a heavy-bottomed saucepan suited to the volume: the pasta should be just covered rather than spread over an overly wide base. Bring to a boil, stirring often, and cook for about 6 minutes until almost al dente with very little free water. Keep all the starchy water in the pan. Do not drain.
340 g mild or medium block Cheddar600 ml water340 g dried wheat elbow macaroni2 g fine salt- grater
- heavy-bottomed saucepan
- spoon
Add all the unsweetened evaporated milk and bring back to a simmer. If the pasta is still firm, let it cook gently in this liquid before adding the cheese. Turn the heat to its lowest setting and stir in all the Cheddar continuously for about 2 minutes, just until the sauce is smooth and the pasta cooked. Do not boil the cheese hard. Serve the entire mixture at once. The sauce thickens as it cools.
360 ml unsweetened evaporated whole milk- saucepan
- spoon
Allergens
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration