Description
A budget-friendly, one-pot comfort food dish that combines elbow macaroni with a creamy cheddar and queso fresco sauce. It uses starchy pasta water to create a rich emulsion without heavy cream, making it affordable and delicious.
Ingredients
Scale
- 1 box (16 oz / 450g) Elbow Macaroni
- 4 cups (950 ml) Water
- 1 cup (100g) Shredded Cheddar Cheese
- 1/2 cup (75g) Queso Fresco or Cotija, crumbled
- 1/2 cup (120 ml) Milk
- 2 tablespoons (30g) Butter
- Salt and Pepper to taste
Instructions
- Add four cups of water to a large pot and bring to a boil over medium-high heat.
- Add the elbow macaroni and stir immediately to prevent sticking. Cook for 8-10 minutes until al dente.
- Reduce heat to low. Ensure there is still some starchy water left in the pot with the pasta.
- Stir in the butter and let it melt completely into the pasta and water.
- Gradually add the shredded cheddar cheese, a handful at a time, stirring continuously until fully melted and smooth.
- Stir in the crumbled queso fresco gently so it distributes evenly without fully melting.
- If the mixture is too thick, slowly add the milk, stirring after each addition, until a creamy consistency is reached.
- Season with salt and pepper to taste, keeping in mind the cheeses are already salty.
- Remove from heat and serve immediately.
Notes
Use the starchy pasta water to help thicken the sauce naturally. Melt cheese over low heat to prevent separation. If queso fresco is unavailable, feta cheese is a good substitute. For leftovers, reheat with a splash of milk or water to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 55
- Fiber: 2
- Protein: 16
Keywords: queso mac and cheese, budget dinner, one pot meal, comfort food, cheap dinner, easy recipe, student meals, family dinner