I'm Making Martha Stewart’s Cheater's Mac and Cheese on Repeat—It's So Easy

I eat some form of macaroni and cheese almost every day, no joke. I’m a sucker for the frozen and boxed varieties, and choose one for lunch at least three to four times a week. So when I saw this Cheater’s Mac and Cheese recipe from Martha Stewart, I was very intrigued. 

Usually, making macaroni and cheese from scratch at home is an all-day process of grating blocks of several different cheeses, making a custard, cooking the pasta, and then baking it all in the oven. But this recipe promised to take only 20 minutes for a delicious, creamy, sauced pasta, and it definitely delivered. 

How To Make Martha Stewart’s Super Easy Mac and Cheese

To make this shortcut mac and cheese, penne pasta is boiled, and during the last two minutes of its cooking time, broccoli gets added. One cup of the starchy pasta water is reserved to help stabilize the sauce, then the broccoli and pasta are strained and set aside. 

In the same pot that you cooked the pasta in, you add 2/3 cup of the reserved pasta water, 2 1/2 ounces of cream cheese, and a tablespoon of butter, and cook until it’s smooth and just starting to simmer. Then, you remove it from the heat and add the pasta and broccoli back to the pot along with 1/3 cup of shredded cheese and a dash of salt and pepper. That’s it! 

Why You Need To Make Martha Stewart’s Cheater Mac and Cheese

I love this recipe because it’s an upgrade from boxed macaroni and cheese, but almost just as easy to make. It’s perfect for a quick meal when you’re craving more fun or complex flavors than what the box or freezer can offer, but are short on time. 

I also love the versatility of the recipe. While the Parmesan cheese called for in the recipe is delicious, I like to swap out the cheese I use to change it up. Sharp cheddar is my favorite swap, but goat cheese and pepper Jack both work great, too. It’s also a fun way to sneak in extra veggies because kids will enjoy the green stuff if it’s covered in this creamy, cheesy sauce. 

Tips For Making Martha Stewart’s Cheater Mac and Cheese

• Side Dish: This recipe was designed as a standalone meal for one, but I love to serve it as a side dish with our 2-Ingredient Chicken or Vegan Chicken Nuggets. 
• Don’t Skip the Pasta Water: Be sure to reserve the pasta water. It contains a lot of starch that stabilizes the cheese sauce, which means it’ll stay creamy and smooth.
• Stir Constantly: While melting the cream cheese and butter into the pasta water, make sure you stir constantly to keep the sauce smooth. I also like to allow it to simmer for about 20 seconds to help the sauce thicken.
• Use Other Vegetables: If you’re not a big fan of broccoli, you can swap it out for another vegetable. Cauliflower, green peas, and spinach are my favorite swaps, but if you have a favorite veggie that can cook up quickly, I say give it a try. 
• Add Toppings: This pasta dish is awesome with a variety of toppings. Grilled chicken or canned tuna is a great way to add extra protein, and breadcrumbs or crumbled bacon can add an excellent crunch to the mac and cheese. I also like to occasionally make it spicy with a light sprinkling of cayenne pepper when I’m in the mood for some heat.