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Stovetop Mac and Cheese with Colby and Chili Powder

This stovetop mac and cheese melts butter, milk, and shredded Colby cheese with chili powder directly into hot drained elbow macaroni for a quick, creamy, no-roux mac and cheese ready in 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 6
Course: Side Dish
Cuisine: American

Ingredients
  

  • 20 oz elbow macaroni
  • 1 stick butter
  • ½ cup milk
  • 2 cups shredded Colby cheese
  • 2 tablespoon chili powder
  • Salt and pepper to taste

Instructions
 

  1. Cook the elbow macaroni in a large pot of salted boiling water according to package directions until al dente. Drain well.
  2. Return the drained macaroni to the pot. Add the butter and stir until completely melted and coating the noodles.
  3. Add the milk and stir to combine.
  4. Add the shredded Colby cheese and chili powder. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.
  5. Season with salt and pepper to taste. Serve immediately.

Notes

Add the cheese while the noodles and butter are still hot. The residual heat is what melts the cheese into a smooth sauce without needing a separate stovetop step.
Stir continuously once the cheese goes in to prevent it from clumping or sticking to the bottom of the pot.
Shred the cheese yourself from a block rather than using pre-shredded. Pre-shredded cheese contains anti-caking agents that can keep the sauce from going fully smooth.
The chili powder adds a warm, slightly smoky background flavor rather than significant heat. Adjust the amount to your taste.