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Stovetop mac ‘n cheese

By Phillippa Cheifitz

Serves 2 to 3

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

250 g macaroni
½ cup cream
165 g mature Cheddar, grated
1 t mustard powder
cayenne pepper a pinch
sea salt and freshly ground black pepper, to taste
smoked paprika, for sprinkling (optional)
tomato salad, for serving
nutmeg

Method

1. Cook the macaroni in salted water until just cooked. Drain and set aside.

2. In the same saucepan, heat the cream and simmer for 1–2 minutes until well reduced. Stir in the cheese until melted, then add the pasta, mixing well.

3. Stir in the mustard, nutmeg and cayenne pepper. Check the seasoning, adding salt if necessary and a twist or two of pepper. Serve immediately with the tomato salad. If you like, dust with smoked paprika.

Cook's note:

Browse more pasta recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis
Food assistant: Kate Ferreira