STOVETOP MACARONI AND CHEESE
When I was a girl, Mama used Texas longhorn cheese in this recipe. After it melted all over the macaroni, I loved to dig in and see how many strings of cheese would follow my spoonful. -Imogene Hutton, Brownwood, Texas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes longer or until thickened., Stir in cheese until melted. Drain macaroni; add to cheese sauce and stir to coat. If desired, sprinkle with paprika.
Nutrition Facts : Calories 388 calories, Fat 22g fat (15g saturated fat), Cholesterol 72mg cholesterol, Sodium 542mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.
EASY STOVE-TOP MACARONI & CHEESE
Make and share this Easy Stove-Top Macaroni & Cheese recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook macaroni according to package directions.
- In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes stirring constantly to form a roux; add salt and pepper; slowly add milk, stirring well after each addition.
- Cook and stir until bubbly.
- Stir in cheese a small amount at a time until fully melted.
- Drain macaroni; add to cheese sauce; stir to coat.
Nutrition Facts : Calories 590.7, Fat 24.4, SaturatedFat 14.9, Cholesterol 71.3, Sodium 540.1, Carbohydrate 68.7, Fiber 2.8, Sugar 2.4, Protein 23.2
STOVE TOP MAC-N-CHEESE
Stir together Alton Brown's kid-pleasing Stovetop Mac-and-Cheese recipe from Good Eats on Food Network and you'll never go back to the store-bought box.
Provided by Alton Brown
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
- Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
CREAMY STOVE-TOP MAC AND CHEESE
Provided by Nancy Fuller
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and reserve.
- Melt the butter in a large saucepan over medium-high heat. When it begins to foam, sprinkle in the flour and stir until it becomes pasty, about 1 minute. Whisk in the milk and half-and-half and bring to a low simmer. Stir until the mixture looks thick, about 5 minutes. Add the Cheddar and Colby Jack cheese by handfuls, stirring well after each addition until melted. Mix in the mustard, paprika and hot sauce. Then fold in the cream cheese and stir well until melted. Season with salt and pepper. Lastly stir in the cooked pasta.
- Serve the mac and cheese immediately while still warm and at its creamiest.
CREAMY STOVETOP MAC AND CHEESE
"One cold night, a dozen friends stopped by and I made them the best mac and cheese ever with a huge conglomeration of cheeses. This version is a little simpler," says Nancy.
Provided by Nancy Fuller
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and set aside.
- Meanwhile, melt the butter in a large saucepan over medium-high heat. When it begins to foam, sprinkle in the flour and stir until it becomes pasty, about 1 minute. Whisk in the milk and half-and-half and bring to a low simmer. Cook, stirring, until the mixture looks thick, about 5 minutes.
- Add the cheddar and Colby Jack cheeses by the handful to the milk mixture, stirring well after each addition until melted. Mix in the mustard, paprika and hot sauce. Fold in the cream cheese and stir well until melted; season with salt and pepper. Stir in the cooked pasta. Serve the mac and cheese immediately while still warm and at its creamiest!
STOVETOP MAC AND CHEESE
Steps:
- Heat a small skillet over medium heat; add the bacon and cook, stirring, until lightly crisp, 7 to 8 minutes. Drain and set aside; reserve the bacon fat for another use.
- Bring a 2-quart pot of water to a boil. Salt the water generously; it should taste like light seawater. Add the pasta and cook, stirring occasionally, until just tender to the bite, or al dente. Before draining, use a heavy liquid measuring cup to pull out 3/4 cup of the pasta water; set aside. Drain the pasta and return the pot to the heat.
- Heat the butter in the pasta pot, then add the cooked pasta. Stir in 1/2 cup of the reserved pasta water. Add the American cheese and stir until smooth. Add the cheddar, milk, pepper and the cooked bacon and mix well. Dribble in extra pasta water as needed to make a soft, creamy sauce. Garnish with parsley if using. Serve immediately.
CREAMY STOVE-TOP MAC AND CHEESE
Steps:
- In a large saucepan over medium heat, melt the butter. Add the onions, including juices, and cook until tender, about 2 minutes. Add the garlic, white pepper, paprika, and salt and freshly ground black pepper, to taste. Cook for a few minutes to let the flavors bloom, and then slowly stir in the heavy cream. Bring to a simmer, stirring occasionally, and cook until slightly thickened, about 8 minutes. Add the cheeses and stir until melted, then remove from heat. Stir in the pasta and toss until thoroughly combined. Season with salt and pepper, to taste. Transfer to a serving bowl and serve warm garnished with parsley.
15 MINUTE STOVE TOP MACARONI 'N CHEESE
Beware, this is a very rich recipe! The dijon mustard adds another flavour dimension. The recipe is from chow.com.
Provided by blucoat
Categories One Dish Meal
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of heavily salted water to a boil over high heat. Once boiling, add pasta, and cook according to manufacturer's instructions.
- Drain pasta and return to the pot over very low heat. Add remaining ingredients and stir until cheese is melted. Season with additional salt and freshly ground black pepper as needed and serve.
Nutrition Facts : Calories 658, Fat 31.2, SaturatedFat 19.1, Cholesterol 91.7, Sodium 737.2, Carbohydrate 66.8, Fiber 2.9, Sugar 2.7, Protein 26.8
STOVE TOP MACARONI 'N CHEESE
Make and share this Stove Top Macaroni 'n Cheese recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of boiling, salted water cook the pasta to al dente and drain.
- Return to the pot and melt in the butter.
- Toss to coat.
- Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard.
- Stir into the pasta and add the cheese.
- Over low heat continue to stir for 3 minutes or until creamy.
TANYA'S STOVETOP MACARONI AND CHEESE
Provided by Patrick and Gina Neely : Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water until al dente. Drain in a colander.
- Melt the butter in a large saucepan. Add the onion and saute until tender, about 3 minutes. Season with salt and pepper. Add flour and stir until it looks pasty and reaches a golden blonde color, about 2 minutes.
- Slowly whisk in the warm milk, bringing up to a simmer, and allow the mixture to thicken. Stir in the mustard. Let simmer on low heat for 5 minutes, until thick enough to coat the back of a spoon.
- Gradually stir in the cheese a handful at a time. Stir in the pasta, making sure it's all covered with the cheese sauce and serve hot.
THE BEST STOVETOP MAC AND CHEESE
Our super creamy, quick and easy stovetop mac and cheese is better than the boxed stuff, but just as satisfying. The combo of mild American and sharp Cheddar with cream cheese creates a perfectly balanced sauce that will please even the pickiest of palates.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve 1 cup cooking water, then drain.
- Melt the butter in the same pot over medium heat. Whisk in the flour, mustard powder and paprika; cook, whisking constantly, until smooth and slightly darker, about 1 minute. Slowly whisk in the milk and continue to cook, whisking occasionally, until the sauce thickens slightly and comes to a simmer, 7 to 8 minutes. Whisk in the cheddar, American cheese and cream cheese until melted and remove from heat.
- Add the pasta to the sauce; toss, adding some reserved cooking water as needed to loosen. Season with salt.
STOVETOP MAC N' CHEESE
Tired of the processed cheese meals, I've put together this recipe using things I've liked from other recipes. Then there are times I go to make it and don't have everything so I try other stuff. I encourage others to do the same thing and tell me the details in the reviews here. In the time it takes to boil the water and cook the pasta, the sauce is done. Use pasta that will catch the sauce. I use evaporated milk because I read somewhere once that its more stable then milk after its been heated (and reheated). I use a 12 oz can of evaporated milk and top off the measuring cup with milk (so I don't have to open another can). Use cheddar that you would slice up and eat by it self
Provided by MGChristian
Categories Pasta Shells
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil a pot of water and cook pasta "al dente".
- In a medium pot, melt butter on low heat.
- Mix all the dry ingredients together and whisk into the melted butter.
- When the butter and flour are incorporated and hot start adding the milk.
- Don't stop whisking from the time you add the flour until the milk is all inches.
- Only adding a little milk at a time as to avoid the flour lumping (maybe 1/2 cup at a time).
- Heat the flour/milk mixture until its bubbling (stirring very often or it will burn).
- Once it's bubbling start adding the cheese a little at a time making sure it melts before adding more.
- After all the cheese is in and melted just add it to the cooked pasta and serve .
Nutrition Facts : Calories 1005.1, Fat 45.3, SaturatedFat 27.6, Cholesterol 136.7, Sodium 1049.8, Carbohydrate 105.9, Fiber 4, Sugar 3.5, Protein 42.5
COOKING LIGHT'S CREAMY STOVE-TOP MACARONI AND CHEESE
From the June 2006 issue of Cooking Light magazine and featured in their Dinner Tonight section. This is a simple and quick main dish that is recommended to be served with a 7-Layer salad for a full meal. They suggest assembling the salad while the water comes to a boil for the pasta and making the sauce while the pasta cooks. Quick and easy for a weeknight meal.
Provided by Ms B.
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
- While the pasta cooks, place flour, salt, and pepper in a large saucepan.
- Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly.
- Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally.
- Stir in mustard, Worcestershire, and garlic; simmer 1 minute.
- Remove from heat.
- Add cheddar cheese, stirring until cheese melts.
- Combine pasta and cheese sauce in a large bowl; toss well.
CREAMY STOVE TOP MACARONI AND CHEESE
My family's favorite macaroni and cheese - cooked on top of the stove rather than baked! It's flavor is enhanced by the addition of prepared mustard. Little children love it because it's so creamy and cheese-y. For potlucks, make ahead and reheat in microwave, stirring, just before carrying to dinner.
Provided by BeachGirl
Categories Cheese
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In skillet on medium heat, melt butter; quickly whisk in flour to form a paste.
- Immediately add milk, whisking constantly, to form a smooth medium white sauce.
- Cook until mixture gnently boils and sauce thickens, adding a little more milk to make the sauce the consistency of gravy.
- Add mustard and cheese, stirring to mix.
- Cook until cheese melts and sauce is creamy.
- Reduce heat to low and add macaroni, stirring to mix well and heat macaroni.
- Serve.
STOVE TOP MACARONI AND CHEESE
Make and share this Stove Top Macaroni and Cheese recipe from Food.com.
Provided by Kimke
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the bread crumbs: Heat butter in large skillet over medium heat until foam subsides.
- Add bread crumbs; cook, tossing to coat with butter, until crumbs just begin to color, about 10 minutes.
- Season to taste with salt; set aside.
- For the macaroni and cheese: Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl; set aside.
- Meanwhile, bring 2 quarts water to a boil in large heavy-bottomed saucepan or Dutch oven.
- Add remaining 1 1/2 teaspoons salt and macaroni; cook until almost tender but still a little firm to the bite.
- Drain and return to pan over low heat.
- Add butter; toss to melt.
- Pour egg mixture over buttered noodles along with three-quarters of cheese; stir until thoroughly combined and the cheese starts to melt.
- Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.
- Serve immediately, topped with toasted bread crumbs.
- Variation: "Baked" Macaroni and Cheese.
- This dish is for those who prefer their macaroni and cheese served out of a baking dish.
- Smooth and creamy like the stovetop version, this version is broiled just long enough to brown the crumb topping.
- Follow recipe for Stovetop Macaroni and Cheese, pouring cooked macaroni and cheese into 9-inch-square gratin dish (or another heatproof baking dish of similar dimensions).
- Spread crumbs evenly over top.
- Broil until crumbs turn deep brown, 1 to 2 minutes.
- Let stand to set a bit, about 5 minutes, and serve immediately.
Nutrition Facts : Calories 968.5, Fat 56.9, SaturatedFat 34.1, Cholesterol 265.5, Sodium 2059.8, Carbohydrate 72.2, Fiber 3.2, Sugar 3.4, Protein 41.5
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