The Fastest Mac & Cheese

Toss the box and make this easy, cheesy treat from scratch.


  • 1 1/2 tablespoon butter, divided
  • 1 shallot, minced
  • 1 cup small elbow pasta
  • 1 cup chicken stock, divided
  • 1/2 cup fontina cheese, grated
  • 1/2 cup cheddar cheese, grated
  • 1 tablespoon cream
  • 1 tablespoon minced chives, for garnish


  1. Heat a pan over medium-high heat. Add 1 tablespoon butter and the shallots. Sauté until fragrant.
  2. Add elbow pasta and 1/2 cup of chicken stock.
  3. When the stock is evaporated, check the doneness of the pasta. If it needs to cook longer, add the remaining 1/2 cup of chicken stock.
  4. Add the shredded fontina and cheddar when the pasta is fully cooked.
  5. Once the cheese is melted and incorporated, add the cream and remaining 1/2 tablespoon butter to finish. Top with chives.