How to Make Simple Stovetop Mac and Cheese
How to Make Simple Stovetop Mac and Cheese is a easy American recipe that serves 4. 520 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 5 min | Cook: 20 min | Total: 30 min
Cost: $5.69 total, $1.42 per serving
Ingredients
- 1.5 cups Water (for cooking the pasta)
- 1 cup Whole Milk (provides creaminess; use fresh)
- 8 ounces Elbow Macaroni (ridged pasta traps sauce; weigh for accuracy)
- 1 cup Deli American Cheese (grated from block; avoids pre‑sliced varieties that contain excess whey or vegetable oil)
- 1 cup Extra Sharp Cheddar Cheese (freshly shredded for flavor and melt)
- 0.5 teaspoon Dijon Mustard (adds depth without overpowering)
- 0.25 teaspoon Cayenne Pepper (optional heat; adjust to taste)
- 0.33 cup Panko Breadcrumbs (toasted with olive oil; provides crunchy topping)
- 1 tablespoon Olive Oil (for toasting panko)
- 2 tablespoons Parmesan Cheese (grated into toasted breadcrumbs for extra flavor)
- to taste Salt (season the sauce and breadcrumbs as needed)
- to taste Black Pepper (freshly ground for best flavor)
Instructions
Gather and Prepare Ingredients
Measure 1½ cups water, 1 cup whole milk, and 8 oz elbow macaroni. Grate the American cheese and extra‑sharp cheddar, and set Dijon mustard, cayenne, panko, olive oil, Parmesan, salt, and pepper aside.
Time: PT5M
Create the Milk‑Water Base
Add the water and milk to the medium saucepan and bring to a rolling boil over high heat.
Time: PT3M
Cook the Pasta in the Sauce Base
Stir in the elbow macaroni, reduce to a simmer, then lower the heat to medium‑low. Cook, stirring occasionally, until the pasta is just past al dente, about 6‑8 minutes.
Time: PT7M
Season the Pasta
Add ½ tsp Dijon mustard and a pinch of cayenne pepper, stirring to distribute evenly.
Time: PT1M
Melt the American Cheese
Keep the saucepan on the heat and stir in 1 cup shredded American cheese until fully melted and the sauce is smooth, about 1 minute.
Time: PT1M
Incorporate Sharp Cheddar
Remove the saucepan from the heat. Add 1 cup shredded extra‑sharp cheddar and stir until the cheese is evenly incorporated.
Time: PT1M
Finish the Sauce
Cover the saucepan with the lid and let the cheese finish melting gently for 2 minutes.
Time: PT2M
Toast the Panko Breadcrumbs
While the sauce rests, heat a skillet over medium heat. Add 1 Tbsp olive oil, then stir in ⅓ cup panko, seasoning with a pinch of salt and pepper. Toast, stirring frequently, until golden brown, about 3 minutes. Remove from heat and mix in 2 Tbsp grated Parmesan.
Time: PT4M
Serve
Spoon the creamy mac and cheese into bowls and sprinkle the toasted panko breadcrumbs over the top. Add a grind of fresh black pepper if desired.
Time: PT1M
Nutrition Facts
- Calories
- 520
- Protein
- 20 g
- Carbohydrates
- 45 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Milk, Cheese, Wheat
Ingredient Substitutions
- Instead of Water: low‑sodium chicken broth, vegetable broth
- Instead of Whole Milk: 2% milk, half‑and‑half
- Instead of Elbow Macaroni: small shells, rotini
- Instead of Deli American Cheese: other processed cheese blocks, mild cheddar (less smooth melt)
- Instead of Extra Sharp Cheddar Cheese: sharp cheddar, Gruyère
- Instead of Dijon Mustard: yellow mustard, whole grain mustard
- Instead of Cayenne Pepper: red pepper flakes, hot sauce
- Instead of Panko Breadcrumbs: regular breadcrumbs, crushed crackers
- Instead of Olive Oil: unsalted butter, vegetable oil
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
- Instead of Salt: kosher salt, sea salt
- Instead of Black Pepper: white pepper
Equipment Needed
- Medium Saucepan
- Skillet
- Box Grater
- Measuring Cups
- Wooden Spoon
- Lid for Saucepan
- Serving Bowls
Critical Steps — Do Not Skip
- Cooking the pasta directly in the milk‑water mixture to create a thickened sauce.
- Melting the American cheese on the heat without allowing it to seize.
- Adding the sharp cheddar off the heat to keep the emulsion stable.
- Toasting the panko breadcrumbs just until golden to avoid bitterness.
Chef Tips from the Video
- Using processed American cheese provides emulsifying salts that keep the sauce smooth.
- Ridge‑cut elbows trap more sauce, making each bite extra creamy.
- A pinch of Dijon mustard amplifies the cheese flavor without adding extra salt.
Troubleshooting
Sauce becomes grainy or separates.
Remove the pot from heat immediately, add the cheddar off the heat, and stir gently. If needed, whisk in a splash of extra milk.
Panko burns before turning golden.
Reduce the skillet heat to medium‑low and stir continuously; remove from heat as soon as the crumbs are lightly golden.
Pasta is undercooked.
Continue simmering a minute or two longer, adding a splash of water or milk if the sauce thickens too much.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk.
Freezer: Not recommended; the texture of the cheese sauce may become grainy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The cheese sauce can be kept warm over low heat for up to 15 minutes; stir occasionally.
- Toast the panko just before serving to retain crunch.
Frequently Asked Questions
What is the cultural significance and history of mac and cheese in American cuisine?
Macaroni and cheese originated in the United States in the 18th century after Thomas Jefferson brought pasta and Parmesan back from Italy. It became a staple comfort food during the Great Depression and later a classic side for holiday meals, symbolizing simple, hearty American home cooking.
What are the traditional regional variations of mac and cheese in the United States?
In the South, mac and cheese is often baked with a crust of breadcrumbs or crushed crackers. New England versions may include a creamy béchamel base, while the Midwest favors a stovetop, cheese‑only sauce like this recipe. Some regions add smoked Gouda, pepper jack, or even lobster for a luxurious twist.
How is mac and cheese traditionally served in American households?
It is typically served as a side dish at family gatherings, barbecues, and holiday meals, often alongside fried chicken, collard greens, or baked beans. It can also be a main course when paired with a simple salad or steamed vegetables.
What occasions or celebrations is mac and cheese traditionally associated with in American culture?
Mac and cheese appears at potlucks, school lunches, Thanksgiving side spreads, and comfort‑food nights during colder months. Its ease and crowd‑pleasing nature make it a go‑to dish for casual gatherings and family dinners.
How does this one‑pan mac and cheese fit into the broader American comfort‑food tradition?
It embodies the American love for quick, indulgent meals that use pantry staples. By cooking the pasta directly in the sauce, it reduces dishes and maximizes flavor, reflecting the modern, efficient twist on a classic comfort staple.
What are the authentic traditional ingredients for classic American mac and cheese versus acceptable substitutes?
Traditional mac and cheese uses elbow pasta, a cheese sauce made from cheddar (often sharp) and milk or cream, and sometimes a breadcrumb topping. Acceptable substitutes include other short pasta shapes, processed American cheese for extra creaminess, and panko for a lighter crunch.
What other American dishes pair well with this stovetop mac and cheese?
Serve it alongside fried chicken, BBQ ribs, collard greens, roasted Brussels sprouts, or a crisp garden salad with vinaigrette to balance the richness.
What makes this one‑pan mac and cheese special or unique in American cuisine?
Cooking the pasta directly in the milk‑water broth lets the starch thicken the sauce naturally, eliminating a separate roux. The combination of processed American cheese for smoothness and sharp cheddar for flavor creates a velvety, balanced sauce with minimal ingredients.
What are the most common mistakes to avoid when making this one‑pan mac and cheese?
Common errors include overcooking the pasta, which makes it mushy; adding cheddar while the pot is still on high heat, causing the sauce to break; and burning the panko breadcrumbs by leaving them unattended. Follow the critical steps and keep heat moderate.
Why does this recipe add the sharp cheddar off the heat instead of while the sauce is simmering?
Cheddar contains proteins that can seize and become grainy at high temperatures. Adding it off the heat allows it to melt gently, preserving a smooth emulsion and preventing a curdled sauce.
What does the YouTube channel America's Test Kitchen specialize in?
America's Test Kitchen specializes in rigorously tested, science‑based cooking tutorials that focus on reliable, repeatable results. The channel emphasizes thorough testing, clear explanations of technique, and equipment reviews to help home cooks achieve restaurant‑quality dishes.
How does the YouTube channel America's Test Kitchen's approach to American comfort food differ from other cooking channels?
America's Test Kitchen combines scientific explanations with step‑by‑step testing, often providing multiple method variations and detailed troubleshooting. Unlike many channels that rely on intuition, they back each recommendation with data, ensuring consistency and confidence for home cooks.
Last updated: October 18, 2026
