Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (4 oz / 113 g) dry elbow macaroni
- 2 1/2 cups (600 mL) water
- 1/2 tsp kosher salt (optional, for the pasta water)
- 3/4 cup (180 mL) milk (whole or 2%)
- 1 cup (4 oz / 113 g) shredded cheddar cheese
- 2 slices American cheese (optional, for extra melt)
- 1/4 tsp mustard powder
- 1/8 tsp black pepper, plus more to taste
- Optional add-ins: 1/2 cup frozen peas and/or 1/2 cup small broccoli florets; 1/2 cup (75 g) diced ham
Do This
- 1) In a very large microwave-safe bowl (at least 2-quart), combine macaroni + water + optional salt.
- 2) Microwave on HIGH (100% power) for 4 minutes; stir well.
- 3) Microwave on HIGH for 5–7 minutes more, stirring every 2 minutes, until pasta is tender.
- 4) Carefully drain in a colander, or pour off water while holding pasta back with a lid (leave about 2 Tbsp hot water clinging to the pasta).
- 5) Immediately stir in milk, cheddar, optional American, mustard powder, and black pepper.
- 6) Microwave 30–45 seconds on HIGH, then stir until silky and fully melted.
- 7) Stir in peas/broccoli/ham (if using), rest 1 minute to thicken, and serve.
Why You’ll Love This Recipe
- True comfort food with a creamy, stovetop-style cheese sauce made right in the bowl.
- No boxed mix: simple pantry ingredients, and you can choose cheddar or add American for ultra-smooth melt.
- Flexible and familiar: stir in peas, broccoli, or diced ham for an easy “complete meal” feel.
- Minimal cleanup: one bowl for cooking, then the same bowl for saucing.
Grocery List
- Produce: broccoli florets (optional)
- Dairy: milk (whole or 2%), shredded cheddar cheese, American cheese slices (optional)
- Pantry: elbow macaroni, mustard powder, black pepper, kosher salt (optional)
Full Ingredients
Macaroni
- 1 cup (4 oz / 113 g) dry elbow macaroni
- 2 1/2 cups (600 mL) water
- 1/2 tsp kosher salt (optional, but helps season the pasta)
Creamy Cheese Sauce
- 3/4 cup (180 mL) milk (whole milk makes the creamiest sauce; 2% works well too)
- 1 cup (4 oz / 113 g) shredded cheddar cheese (sharp or medium)
- 2 slices American cheese (optional, for extra-smooth melt and gloss)
- 1/4 tsp mustard powder
- 1/8 tsp black pepper, plus more to taste
- Salt to taste (start with a pinch and adjust after the cheese melts)
Optional Add-Ins (Choose One or Mix)
- Peas: 1/2 cup (75 g) frozen peas (no need to thaw)
- Broccoli: 1/2 cup (45–60 g) very small broccoli florets (bite-size)
- Ham: 1/2 cup (75 g) diced cooked ham
Step-by-Step Instructions
Step 1: Choose the right bowl and measure everything
Use a large microwave-safe bowl that holds at least 2 quarts (about 2 liters). Pasta water boils up aggressively in the microwave, and a too-small bowl can overflow. Measure your macaroni, water, and sauce ingredients so they’re ready the moment the pasta finishes.
Step 2: Microwave the macaroni in water (stovetop-style)
Add 1 cup (4 oz / 113 g) elbow macaroni and 2 1/2 cups (600 mL) water to the bowl. Stir in 1/2 tsp kosher salt if using.
Microwave on HIGH (100% power) for 4 minutes. Carefully remove the bowl (use oven mitts), then stir well to prevent sticking.
Step 3: Finish cooking until tender, stirring for even results
Return the bowl to the microwave and cook on HIGH for 5–7 minutes more, stirring every 2 minutes. Total cook time is usually 9–11 minutes depending on your microwave and pasta brand.
The pasta is done when it’s tender with a slight bite. If it’s still firm, microwave in 30-second bursts, stirring each time.
Step 4: Drain safely (and keep a little heat for the sauce)
Let the bowl stand for 1 minute (this reduces bubbling and helps avoid splashes). Carefully drain the pasta in a colander.
If you don’t want to use a colander, you can pour off the water while holding the pasta back with a lid or plate, but be extremely careful: the bowl and steam are very hot.
Do not rinse. You want the pasta hot. Leave about 2 tablespoons of hot water clinging to the pasta to help the sauce come together.
Step 5: Stir in milk, cheese, mustard powder, and pepper
Return drained pasta to the warm bowl. Immediately add:
3/4 cup (180 mL) milk, 1 cup (4 oz / 113 g) shredded cheddar, 2 slices American cheese (if using), 1/4 tsp mustard powder, and 1/8 tsp black pepper.
Stir thoroughly for 30–45 seconds. The residual heat will start melting the cheese.
Step 6: Microwave briefly to melt into a creamy sauce
Microwave on HIGH for 30–45 seconds. Stir well, scraping the sides and bottom, until the sauce looks glossy and coats the pasta.
If you want it looser, add 1–2 tablespoons more milk. If it looks thin, let it rest for 1 minute; it thickens as it cools slightly.
Step 7: Add peas, broccoli, or ham, then rest and serve
Stir in your add-ins:
- Frozen peas: Stir in 1/2 cup and microwave 30 seconds more if needed, just to heat through.
- Broccoli: Use very small florets. Stir in and microwave 45–60 seconds to warm and lightly soften. (For softer broccoli, microwave the florets with 1 tablespoon water for 1 minute first, then add.)
- Diced ham: Stir in 1/2 cup and microwave 20–30 seconds if it needs warming.
Taste and adjust with a pinch of salt and extra black pepper. Let the mac and cheese sit for 1 minute so the sauce becomes extra creamy, then serve hot.
Pro Tips
- Use a bigger bowl than you think you need. Pasta water can surge and foam; a 2-quart bowl helps prevent overflow.
- Shred your own cheddar if possible. Pre-shredded cheese can contain anti-caking agents that make sauces slightly grainy. If using pre-shredded, add the optional American slice for smoothness.
- Stir often while the pasta cooks. This is the key to even cooking and no stuck-together elbows.
- Don’t overheat the cheese. Short microwave bursts and thorough stirring keep the sauce creamy instead of oily or grainy.
- Adjust thickness at the end. For creamier mac, stir in 1–2 tablespoons milk; for thicker, rest 1–2 minutes before serving.
Variations
- Extra-melty “diner style”: Use all American cheese: replace the cheddar with 4 slices American (about 3–4 oz total) for ultra-smooth, classic melt.
- Broccoli cheddar bowl: Use 1 cup small broccoli florets and increase milk by 2 tablespoons to keep the sauce creamy.
- Ham and peas comfort classic: Stir in 1/2 cup diced ham and 1/2 cup peas; finish with extra black pepper for a cozy, familiar flavor.
Storage & Make-Ahead
Cool leftovers slightly, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave on 70% power in 45-second bursts, stirring each time. Add 1–3 tablespoons milk as needed to loosen the sauce. This recipe is best freshly made (the sauce is silkiest right after cooking), but it reheats well with a little extra milk.
Nutrition (per serving)
Approximate, based on 2 servings and using whole milk, cheddar, and no add-ins: 520 calories, 24 g protein, 55 g carbs, 22 g fat, 10 g saturated fat, 750 mg sodium, 2 g fiber, 7 g sugar.
