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Stovetop Mac & Cheese

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4.8 / 5

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SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

We grew up on Kraft mac and cheese and still love the taste but not the ingredients list. So we set out to do better. This stovetop version is just as comforting and (almost) as fast to put together, but it’s packed with real-food upgrades like actual cheese (which isn’t even in the original!), arrowroot, collagen, and pasture-raised egg yolks. Grown-up tested, little kid approved.

Save

4.8 / 5

Share

SERVES

4 PEOPLE

ACTIVE TIME

5 MINUTES

TOTAL TIME

15 MINUTES

We grew up on Kraft mac and cheese and still love the taste but not the ingredients list. So we set out to do better. This stovetop version is just as comforting and (almost) as fast to put together, but it’s packed with real-food upgrades like actual cheese (which isn’t even in the original!), arrowroot, collagen, and pasture-raised egg yolks. Grown-up tested, little kid approved.

Method

  1. In a large pot, bring the water to a boil. Add the salt and macaroniand cook uncovered for 6–8 minutes until al dente.
  2. While the pasta cooks, toss together the cheese, butter, arrowroot,and collagen in a small bowl. Set aside.
  3. Reserve 1 cup of the pasta cooking water and drain. Return the pasta to the pot and put over low heat.
  4. Pour in the milk and stir in the cheese-butter mixture. Stir gently untilmelted and the sauce has thickened slightly.
  5. Stir in the egg yolks one at a time, mixing quickly so they emulsifywithout scrambling.
  6. Add reserved pasta water a tablespoon at a time until the sauce issilky and coats the noodles.
  7. Serve warm with a sprinkle of black pepper—or top each bowl withan extra yolk if you’re feeling decadent.

TESTER’S NOTE

Our kids loved it, we loved it, our friends loved it, and our friends’ kids loved it. Will make it again.

Taylor C.

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