4 Ingredient White Cheddar Mac and Cheese

https://meganvskitchen.com/white-cheddar-mac-and-cheese/

4 Ingredient White Cheddar Mac and Cheese

This is the easiest, one-pot, 4 ingredient, 15-minute White Cheddar Mac and Cheese.

Prep Time 5

Cook Time 10

Total Time 15

Servings Servings

Ingredients

4 ½ cups low sodium vegetable broth or low sodium chicken broth*
1 pound elbow macaroni
⅔ cup milk
12 ounces White Cheddar cheese freshly grated (about 4 cups)
Salt and pepper to taste

Instructions

In a large pot, bring the broth to a boil.
Add the macaroni, reduce the heat to medium-high, and stir occasionally to prevent sticking.
Cook for 8–10 minutes, until the noodles are tender and the broth has thickened into a sauce. If the noodles aren't fully cooked and the liquid has mostly been absorbed, add ¼ cup of water and cook for 2 more minutes.
Reduce heat to medium and add the milk. Then stir in the the grated cheese in batches.
Continue stirring until the cheese is fully melted and the sauce is smooth and thick, which should take about 2 minutes. The sauce will thicken slightly as it cools.
Salt and pepper to taste.

Notes

*You can also do 4 cups of vegetable broth and ½ cup of water

Use Freshly Grated Cheese – Pre-shredded cheese has anti-caking agents that can make the sauce grainy. Freshly grated cheese melts smoother!

Adjust Consistency – If the sauce is too thick, add a splash of milk. If it’s too thin, add more cheese.

Storage & Reheating – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to bring back the creamy texture.

Nutrition