“Instant” Mac and Cheese

“Instant” Mac and Cheese No-boil, no-bake, one-pan mac and cheese is not just possibly simple, but simply possible! On top of producing awesome taste and texture, the whole procedure only took a few minutes longer than the boxed stuff; not to mention we avoided about a dozen ingredients we probably shouldn’t be eating. Just make sure to grate your own (high-quality) Cheddar and turn off the heat as soon as the cheese melts, and the process should go smoothly.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 15 mins

    TOTAL : 3 mins

    SERVING : 4

    YIELD : 4 servings

Instructions Checklist
  • Bring milk, salt, cayenne, mustard, nutmeg, and 1 tablespoon butter to a simmer in a pot over medium heat. Stir in macaroni. Simmer, stirring occasionally, until firm yet tender to the bite, about 8 minutes. Do not undercook.

  • Meanwhile, melt remaining butter in a skillet over medium heat. Add bread crumbs and toast until golden brown, 3 to 5 minutes.

  • Stir cheeses into the cooked macaroni. Reduce heat to low and stir just until melted. Turn off heat, cover, and let sit for 3 minutes. Uncover, stir, and season to taste.

  • Spoon mac and cheese into warm serving bowls; sprinkle toasted breadcrumbs on top.

Per Serving: 539 calories; protein 24.6g; carbohydrates 35.8g; fat 34.6g; cholesterol 100.9mg; sodium 987.1mg.