Stovetop Mac and Cheese
Servings: 4 servings
Mac & cheese is the ultimate comfort food, and this one-skillet version is about to become your new go-to camping dinner. Using just a block of cheddar, a splash of milk, butter, and a few pantry spices, it’s luxuriously creamy without any of the additives that you’ll find in the boxed stuff.
Ingredients
- 2 cups elbow macaroni
- 2 cups water
- ½ teaspoon fine sea salt
- 2 tablespoons butter
- 8 oz cheddar cheese (about 3 cups grated)
- ¼ cup milk
- 1-2 tablespoons mustard
- ½ teaspoon garlic powder
Instructions
- Add macaroni, water, and salt to a high-sided 10" cast iron skillet (or pot). Water should just cover the pasta. Bring to a simmer over medium heat. Stir frequently so it doesn’t stick.2 cups elbow macaroni, 2 cups water, ½ teaspoon fine sea salt
- Cook until pasta is tender and most of the water is absorbed (about 8–10 minutes; check the package). Add a splash more water if it gets too dry before the pasta is done.
- Reduce heat to low. Stir in butter until melted. Add shredded cheese, milk, mustard, and garlic powder. Stir until smooth and creamy.2 tablespoons butter, 8 oz cheddar cheese, ¼ cup milk, 1-2 tablespoons mustard, ½ teaspoon garlic powder
- Taste and season if needed, then serve & enjoy!
Notes
Note: Pre-grated cheese from the store contains anti-caking agents, which means it will not melt as well to create a smooth sauce. In this case, it's worth it to grate your own cheese! This can be done at home and stored in your cooler.
