Quick and Homey Mac and Cheese

 

This is the easiest macaroni and cheese you will ever make.

If you buy pre-grated cheese, it's even faster than the boxed stuff. I promise. It's tastier too, with a rich, creamy, full flavor that can be as mild or assertive depending upon the kind of cheese you use. And the best part? It uses 3 real, honest, unprocessed ingredients and can be made in minutes. Literally minutes, once the pasta is boiled.

I use whole-wheat macaroni because I'm basically a whole grain pasta convert. And in this recipe you really can't tell the difference if you're not looking for it, or if you're 2. Dahlia doesn't seem to care one way or the other so why not give her the fiber?

The only trick here is to stir the cream and cheese constantly while it's heating and melting with the pasta. This causes it to emulsify and form a thick, velvety sauce. Parmesan takes a little longer to dissolve into a creamy puddle than softer cheeses.

 

 

If you want to tart this up and make it suitable for adult company, you can add a slew of tasting things to the pot: minced garlic, chopped scallions or herbs, a dollop of spicy mustard, some Worcester sauce, some culutred salty butter, diced ham, you name it.

But if you want pure unadulterated comfort, just sprinle the top with a little fleur de sel and grind on plenty of black pepper. Then dig in. You'll never go back to the box, that I can promise.

 

^{Photos by Olga Massov}

Quick and Homey Mac and Cheese 

Serves 1 adult, or 2 small children

 

1 cup macaroni (preferably whole-wheat)

1 ounce sharp Cheddar cheese, coarsely grated (scant 1/2 cup)

2 tablespoons heavy cream

Pinch of salt

 

In a small pot over medium-high heat, bring 3 cups of salted water to a boil. Add the macaroni and cook according to the package instructions (the whole-wheat takes about 10 minutes). Drain macaroni, then add it back to the pot, and over low heat, stir in Cheddar, cream and salt. Cook, stirring, over low heat for 2-3 minutes until the cheese and cream are blended in and creamy.

 

Variation: Fusilli with Creamy Parmesan and Peas

 

2/3 cup fusilli (preferably whole-wheat)

1/4 cup frozen peas

2 tablespoons cream

1/4 cup Parmesan cheese, coarsely grated

Pinch of nutmeg

 

In a small pot over medium-high heat, bring 3 cups of salted water to a boil. Add the macaroni and cook according to the package instructions. When the pasta is cooked to your liking, throw the peas into the pot for a few seconds and then drain the macaroni and the peas. Add them back to the pot and over low heat, stir in Parmesan, cream and nutmeg. Cook, stirring, over low heat for 2-3 minutes until the cheese and cream are blended in and creamy.

Comments

[My Communal Table]

This sounds great. I saw Wolfgang Puck do almost this exact recipe, but with more cream and uncooked pasta in his rice cooker he was selling on HSN. Your version actually sounds quicker to me. Well done.

[matt]

looks great gonna try it today

[justcooknyc]

okay yeah, that's pretty darned easy. i'm still not a convert to the whole wheat pasta. i try it every few months. maybe i need to find the right brand. any recommendations?

[Molly]

Hot dog! I've been savoring In the Kitchen for several nights running now, and just tripped upon this, thanks to Olga's blog. Tickled to know you've got this other venue, Melissa. And delighted to hear there's a second edition on the way!

[Melissa]

Justcooknyc - Bionature is the best one by far. So much better than the gritty stuff you get from the bigger brands.

Molly - thanks!

[Eri]

Thanks so much for this post!!! I now have a quick way to make my kids' mac & cheese using the pasta and cheese I want (I can even sprinkle some flax seeds and they don't even know it!) And please keep up the great work you do, Melissa. I really enjoy your work.