No macs drying out in the oven or sitting too long until the cheese congeals this year! Only creamy, cheesy goodness. Mac n’ cheese has always been a central dish on our turkey day, so having a mac n’ cheese I can throw together after everything has already been made is awesome. I almost always have all these ingredients in my fridge and pantry and start to finish it takes about 12 minutes. And not only can the recipe be doubled, tripled, to feed however many folks you need it to, it’s great for a quick recipe when you’re really just craving some mac n’ cheese. This recipe is like what Kraft was aiming for, but fell short from. Not this year! 5 ingredient stovetop mac n’ cheese to the rescue! Because this mac n’ cheese is 5 freaking ingredients, one pot, no roux making, just simplicity and ooey gooey cheesiness. And when the time comes to bake the thing, I’m always playing tetris with the damn oven contents. I end up making a mac n’ cheese that needs a large pot to boil the pasta and a pot to make the cheese sauce, and utensils and a baking dish and a bowl to mix the bread crumbs. I feel like every year on Thanksgiving, I’m fighting for oven space and sink space.
