Name: One-Pot Sharp Cheddar Mac and Cheese (Standard)
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Dried elbow macaroni; 4 cups Water; 1 tsp Kosher salt; 3 cups Sharp cheddar cheese, shredded; 1/2 cup Whole milk; 1 tsp Yellow mustard

Recipe tier

A straightforward, efficient stovetop mac and cheese that relies on starch-rich pasta water to create a silky, stable sauce base.

Total 20 min

Serves 4 servings

Steps 4

Ingredients 6

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Soul kitchen · 35 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 6m Cook 14m Plate 5m Reset 10m

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Pasta and Liquid
1 lb 450 g Dried elbow macaroni
4 cups 950 mL Water
1 tsp 5 g Kosher salt
Cheese and Emulsion
3 cups 340 g Sharp cheddar cheese, shredded
cup 120 mL Whole milk
1 tsp 5 g Yellow mustard

Equipment

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Instructions

🎙️ Cook with voice coach

In a large pot, combine Pasta and Liquid ingredients; bring to a boil over medium-high heat, stirring frequently to prevent sticking.
Reduce heat to a simmer and cook until the pasta is al dente and the remaining water has reduced to a starchy, thick liquid coating the bottom of the pot.
Lower the heat to low, stir in the milk and yellow mustard from the Cheese and Emulsion group, allowing the mixture to return to a gentle simmer.
Add the shredded sharp cheddar in three batches, stirring constantly until each batch is fully melted and the sauce is glossy and coats the noodles uniformly.