Quick Creamy Stovetop Macaroni
Cheese

Skip the boxed stuff with this ultra-creamy, 30-minute stovetop macaroni and cheese. A simple garlic-infused cheese sauce coats every noodle perfectly for the ultimate comfort food.

Ingredients

• 70 g macaroni
• 2 cloves garlic
• 15 g butter
• 10 g cornstarch
• 150 ml milk
• 3 slices cheese
• 14 tsp salt
• 1 dash black pepper
• optional fresh parsley

Instructions

1. 1Salt the boiling water

   

   Bring a pot of water to a rolling boil and sprinkle in a generous pinch of salt. Salting the water is a crucial first step, as it seasons the macaroni from the inside out and enhances the overall flavor of the final dish.

   Tip: Always wait until the water is boiling before adding salt; this helps it dissolve instantly.
2. 2Boil the macaroni

   

   Carefully pour the dry macaroni into the boiling seasoned water. Let the pasta cook for about 15 minutes until it becomes fully tender.

   Tip: Stir the pasta gently right after adding it to the pot to ensure the noodles do not stick together.
3. 3Remove the cooked macaroni

   

   Once the macaroni has boiled for 15 minutes and is fully cooked, use a wire strainer or slotted spoon to scoop the pasta out of the hot water. Make sure to drain off the excess water as you lift the pasta from the pot.

   Tip: Taste a piece of macaroni before removing the rest to ensure it is cooked to your preferred level of tenderness.
4. 4Cool the macaroni in ice water

   

   Immediately transfer the hot, strained macaroni into a clear glass bowl filled with ice water. This halts the cooking process and quickly cools the pasta down.

   Tip: Cooling the pasta prevents it from becoming mushy and helps it maintain a firm texture before it is added to the hot cheese sauce later.
5. 5Prepare the garlic

   

   Place the peeled garlic cloves on a cutting board and mince them using a sharp knife. This minced garlic will serve as a flavorful aromatic base for the creamy cheese sauce.

   Tip: Slightly crushing the garlic cloves with the flat side of your knife before mincing will make them easier to chop and help release their natural oils.
6. 6Melt the butter

   

   Place a frying pan over medium heat and add 15 grams of butter. Allow the butter to melt completely until it begins to bubble and coat the surface of the pan.

   Tip: Keep a close eye on the heat so the butter melts gently without browning or burning, as this will negatively affect the color and flavor of your sauce.
7. 7Create the thickening base

   

   Carefully sprinkle the cornstarch directly into the hot melted butter. Whisk the two ingredients together until they form a smooth bubbling paste. This simple base will act as the thickening agent for the creamy cheese sauce.

   Tip: Keep the heat moderate to prevent the butter from browning too quickly, which can alter the color and flavor of the sauce.
8. 8Sauté the minced garlic

   

   Add the freshly minced garlic directly into the bubbling butter and cornstarch mixture. Stir constantly for about a minute until the garlic softens and releases its aroma. This infuses the foundational sauce base with a rich, savory flavor.

   Tip: Watch the garlic closely and stir frequently—minced garlic can burn very easily and turn bitter.
9. 9Add milk to the base

   

   Slowly pour the milk into the pan over the sautéed garlic, butter, and cornstarch mixture. Gently stir the contents and bring the liquid up to a light simmer.

   Tip: Pouring the milk in a steady stream while stirring helps prevent the cornstarch from clumping, ensuring a smooth sauce base.
10. 10Add the cheese slices

    

    Once the milk has reached a gentle simmer, lay the slices of cheese directly into the warm liquid.

    Tip: Avoid boiling the sauce aggressively after adding the cheese, as high heat can cause the dairy to separate and make the sauce grainy.
11. 11Stir into a smooth sauce

    

    Stir the mixture continuously with a spatula as the heat slowly melts the cheese. Keep mixing until the cheese is completely incorporated into a smooth, thick, and creamy sauce.

    Tip: Keep the heat low while incorporating the cheese to prevent the dairy from separating or becoming grainy.
12. 12Combine pasta and sauce

    

    Drain the cooled macaroni thoroughly, taking care to remove any stray ice cubes from the bowl. Transfer the chilled pasta directly into the warm, creamy cheese sauce.

    Tip: Cooling the pasta in ice water stops the cooking process instantly, preventing it from turning mushy when reheated in the sauce.
13. 13Coat the macaroni

    

    Use a spatula to gently stir the macaroni into the cheese sauce, ensuring every piece of pasta is thoroughly and evenly coated with the creamy mixture.

    Tip: Fold the pasta into the sauce rather than stirring vigorously so the macaroni retains its shape and doesnt break apart.
14. 14Season with salt

    

    Sprinkle a quarter teaspoon of salt evenly over the macaroni and cheese. Stir the pasta gently to incorporate the seasoning into the creamy sauce.

    Tip: Adjust the amount of salt based on the type of cheese you used, as some cheeses are naturally saltier than others.
15. 15Add black pepper

    

    Add a dash of black pepper to the macaroni and cheese. Give the pasta a final mix to ensure the salt and pepper are evenly distributed throughout the dish.

    Tip: Freshly ground black pepper provides a more aromatic and robust flavor compared to pre-ground pepper.
16. 16Give it a final stir

    

    Stir the seasoned macaroni and cheese together in the pan. Make sure to mix thoroughly from the bottom up so the salt, black pepper, and creamy cheese sauce evenly coat every piece of pasta.

    Tip: Use a silicone spatula to gently fold the mixture; this helps combine the ingredients without breaking or mashing the cooked macaroni.

Storage & Reheating

Burn It Off

Frequently Asked Questions