Creamy Stovetop Macaroni Cheese
Inspired by techniques from NYT Cooking, America's Test Kitchen and Serious Eats.
This follows the classic baked macaroni cheese method, but finishes entirely on the hob instead of in the oven, with the cheeses stirred into the sauce off the heat for a looser, creamier result and optional toasted panko standing in for a baked crumb.
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Method
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EU nutrition claims
- Source of protein: 4.2 g protein per 100 kcal, about 17% of energy (needs ≥ 12%)
- Low sugars: 4.1 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 265 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.6 g per serving
1.2 % of the 50 g daily maximum · 2.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large pot (at least 4 litres)
- large saucepan
- whisk
- colander
- small frying pan
- heatproof mug
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 821 kcal |
| Protein | 34.1 g |
| Carbohydrate | 85.8 g |
| of which sugars | 10.8 g |
| of which free sugars | 0.6 g |
| Fat | 37.3 g |
| of which saturates | 19.6 g |
| Fibre | 3.5 g |
| Salt | 1.95 g |
Protein per 100 kcal
4.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
