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"Instant" Mac and Cheese

Rated as 4.17 out of 5 Stars
63k

"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."
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Ingredients

28 m servings 505
Original recipe yields 4 servings

Directions

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  1. 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.
  2. Meanwhile, melt remaining butter in a skillet over medium heat. Add bread crumbs and toast until golden brown, 3 to 5 minutes.
  3. 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.
  4. Spoon mac and cheese into warm serving bowls; sprinkle toasted breadcrumbs on top.

Footnotes

  • Chef's Notes:
  • If replacing kosher with fine salt, use 1/2 teaspoon.
  • Use 2 packed cups of any variety of Cheddar you prefer.

Nutrition Facts


Per Serving: 505 calories; 34.2 26.4 23.2 101 921 Full nutrition

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Reviews

Read all reviews 12
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I prepared it with 2% milk and a light cheddar. Was unsure but the magic still worked. Much tastier than box mixes yet totally easy. Will definitely make again. Thank you Chef John!

Most helpful critical review

The flavor is awesome, but the noodles need more liquid to cook in. I would double the amount of milk as the noodles were too firm.

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I prepared it with 2% milk and a light cheddar. Was unsure but the magic still worked. Much tastier than box mixes yet totally easy. Will definitely make again. Thank you Chef John!

It takes a bit more time than Chef John implies (say, 20 minutes) but the results are, as advertised, excellent. The consistency and flavor are perfect (using the cheese combination recommended...

Came out just as expected. Kids helped grating the cheese and asked for seconds! I subbed lactose free 2% milk

Great recipe and comes out perfect. However, It’s not one pot as per your recipe so that is misleading. Does not change it take away from the fact this is a solid recipe I will put in my rotatio...

It's great! had looked for a recipe like this before; so glad it was posted. I sorta took my eyes away and the milk boiled over (oops), but still came out perfect:)

it's like magic how the sauce thickens. My only issue with this recipe is the salt. I'm not a big salt fan, so my review might not help many, but cheese has plenty of salt already. When I make t...

Just simply followed the recipe. It was easy, and it was great. Making it again tonight.

Added some red chili flakes, bacon bits and spinach to jazz it up a bit, was GOOD!

The flavor is awesome, but the noodles need more liquid to cook in. I would double the amount of milk as the noodles were too firm.