Description

This creamy stove top mac and cheese is a quick and comforting dish, perfect for when you’re short on time but crave homemade goodness.

Ingredients

Units Scale

12 oz (340 g) pasta
2 garlic cloves, crushed
7 oz (200 g) grated Emmentaler cheese
1.4 oz (40 g) grated Parmesan cheese
1/4 cup (60 ml) sour cream
1/2 cup (120 g) yogurt
3 tbsp butter
Salt, to taste
Pepper, to taste
Chopped fresh herbs, for garnish (optional)

Instructions

Cook the pasta in salted boiling water until al dente, according to package instructions. Reserve some of the cooking liquid before draining the pasta.
Return the drained pasta to the pot over low heat. Add the crushed garlic cloves, sour cream, yogurt, butter, grated Emmentaler, and Parmesan cheese.
Stir the mixture continuously until the cheese has melted and the sauce is creamy. If the sauce is too thick, add a bit of the reserved pasta cooking liquid until the desired consistency is reached.
Season with salt and pepper to taste. Serve immediately, garnished with chopped fresh herbs if desired.

Notes

For a richer flavor, you can substitute Emmentaler with Gruyere cheese. If you prefer a bit of spice, add a pinch of cayenne pepper. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk to loosen the sauce if necessary.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5
Sodium: 550
Fat: 18
Carbohydrates: 55
Fiber: 2
Protein: 20
Cholesterol: 60