10-minute mac + cheese

You can’t talk about cheese and not include a recipe for mac and cheese. This quick weeknight version will save you when time is tight. 

  • 16 ounces elbow macaroni
  • 2 tablespoons unsalted butter
  • 1/2 cup whole milk, at room temperature
  • 1 tablespoon Dijon mustard 
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 14 ounces grated Kerrygold aged cheddar cheese, or to taste
  1. Bring a large saucepan of salted water to a boil. Add pasta and cook until al dente, about 7 minutes. Drain, reserving 1 cup pasta water, and set aside.
  2. Add butter to saucepan and place over medium heat. When butter has melted, add 1/4 cup milk and mustard and season with salt and pepper. Bring mixture to a gentle boil, then reduce heat to medium-low. Add cheese and stir until melted. Add drained pasta and stir to combine. Add about 1/2 cup of pasta water and stir, adding additional pasta water or milk to reach desired consistency. Divide among serving bowls, season with salt and pepper and serve.

Serves 4.

cook’s note: Try pimento cheese instead of the cheddar to take this dish to another level. We recommend Callie’s Pimento Cheese for tons of flavor.

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