Cheesy Creamy Macaroni & Cheese

Stovetop mac and cheese at its most elemental. Cooked macaroni, butter, cream, sharp cheddar, and a dash of Worcestershire. That’s it. No flour, no roux, no baking dish, no breadcrumbs. Five ingredients and 30 minutes from craving to plate.

The trick is using cream instead of milk. Cream has enough fat to keep the cheese from breaking and turning grainy when it melts, which is the most common mac and cheese disaster. Milk lacks the body and the cheese curdles or separates. Don’t substitute.

A dash of Worcestershire sauce is the secret weapon that home cooks miss. It adds a savory umami complexity that makes the dish taste deeper and more like restaurant mac. Without it, the dish reads sweet and one-note. With it, every bite has more dimension.

Use sharp cheddar cheese, not mild. Mild cheddar disappears in the cream. Sharp cheddar punches through and gives you the cheesy flavor you actually want. Extra-sharp is even better.

Grate the cheese yourself. Pre-shredded bagged cheese is coated with anti-caking starch that prevents smooth melting and leaves the sauce slightly grainy. Block cheese, freshly grated, melts into silk.

Kitchen Tips

• Reserve ½ cup of pasta water before draining. Stir in a tablespoon if the sauce gets too thick.
• Keep the heat low when melting the cheese. High heat breaks the emulsion and you end up with oil on top and clumpy cheese on bottom.
• This is best eaten immediately. Mac and cheese stiffens fast as it cools and reheating doesn’t quite recover the original texture.
• Serve as a side with grilled chicken, barbecue, or alongside roasted vegetables.

Variations

• Add a handful of Gruyere or Parmesan along with the cheddar for layered flavor.
• Stir in cooked, crumbled bacon or diced ham for a heartier dish.
• Top with bread crumbs and broil for 2 minutes for a quick crispy crust without the long bake.