Stovetop Mac & Cheese

25 min · Easy · Serves 1

650 kcal per serving · 27g protein

The ultimate comfort classic: elbow macaroni folded through a silky cheddar sauce with a hint of Dijon — one pot, no oven.

Ingredients

• 100 g Pasta
• 15 g Butter
• 10 g All-Purpose Flour
• 200 ml Milk
• 60 g Cheddar
• 0.5 tsp Dijon Mustard
• 1 g Black pepper

Method

1. Boil the macaroni

   

   Cook the macaroni in a large pot of well-salted boiling water until just al dente — tender with a slight bite — then drain and set aside.

2. Make the roux

   

   In the same pot, melt the butter over medium heat, then whisk in the flour and keep whisking until the paste smells toasty — this roux is what will thicken the sauce.

3. Whisk in the milk

   

   Pour in the milk gradually, whisking constantly so no lumps form, and let the sauce simmer until it coats the back of a spoon — a finger drawn across the coated spoon should leave a clear line.

4. Melt the cheese

   

   Take the pot off the heat and stir in the grated cheddar and Dijon until the sauce is smooth and glossy.

5. Fold and serve

   

   Fold the macaroni back in, season with black pepper and serve straight from the pot while it's creamy.