Stovetop Garlicky Kale Mac Cheese Food

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THE BEST STOVETOP MAC AND CHEESE



The Best Stovetop Mac and Cheese image

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

Kosher salt
8 ounces elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon mustard powder
1/4 teaspoon paprika
1 1/2 cups whole milk
1 1/2 cups grated sharp yellow Cheddar (about 4 ounces)
3 ounces sliced American cheese, diced (about 1/2 cup)
2 ounces cream cheese, cut into small pieces

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 GARLICKY KALE MAC & CHEESE



Stovetop Garlicky Kale Mac & Cheese image

Provided by My Food and Family

Categories     Home

Time 35m

Yield 10 servings

Number Of Ingredients 8

2 Tbsp. extra virgin olive oil
4 cloves garlic, grated
2 bunches lacinato kale, ribbed, roughly chopped
1/4 tsp. freshly ground black pepper
1 tsp. crushed red pepper
4 cups water
1 lb. medium pasta shells
10 oz. VELVEETA, cut into 1/2" cubes

Steps:

  • In a 7.25-quart Dutch oven over medium heat, heat olive oil. Once glistening, add grated garlic, allow to cook until fragrant, about 30 seconds. Add kale and stir to coat in olive oil and garlic.
  • Cook for 10 to 12 min. until kale begins to wilt. Season with black pepper and stir in crushed red pepper. Add water and bring to a boil.
  • Once boiling, add shells. Cook, stirring occasionally, 4 min. shy of package directions.
  • Add VELVEETA and stir until pasta and kale become creamy and cheesy, about 5 min. Remove from heat and serve.

Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g

CHEESY STOVETOP MAC WITH SAUSAGE AND KALE



Cheesy Stovetop Mac With Sausage and Kale image

Quick, easy and delicious, this one-pan meal is perfect for weeknights when cleaning up is the last thing you want to do. It's reminiscent of hamburger skillet macs, which gained popularity in the 1970s, thanks to Hamburger Helper, when beef prices were high and families wanted to stretch a pound of meat. This kale-packed version spices up that classic with herby sweet Italian sausage, fresh garlic, red-pepper flakes and hot sauce. Like the original, the starch from the pasta helps thicken the cooking liquid into a quick sauce that becomes creamy once the cheese is added. Serve with a crisp green salad and toasted bread.

Provided by Romel Bruno

Categories     dinner, easy, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
1/2 white onion, diced
1 large bunch kale, leaves only, coarsely chopped
Kosher salt
3 large garlic cloves, minced
2 tablespoons tomato paste
1 pound loose sweet Italian sausage (see Tip)
1/4 teaspoon red-pepper flakes
6 cups low-sodium chicken broth or water
1 pound short pasta (such as macaroni, cavatappi or fusilli)
2 cups/8 ounces shredded sharp Cheddar
1 1/2 teaspoons hot sauce, plus more to taste

Steps:

  • Heat the olive oil in a large, wide pot or a very large, deep skillet over medium-high, then add the onion, kale and ½ teaspoon salt and cook, stirring occasionally, until the kale has cooked down and the onion is smaller in size, 4 to 5 minutes.
  • Add the garlic and tomato paste and cook, stirring often, until the paste darkens slightly, 1 to 3 minutes.
  • Add the sausage and cook, breaking the meat into small pieces, until it loses its pink color, 4 to 5 minutes.
  • Add the red-pepper flakes, sprinkle with salt and give everything a good stir. Add the chicken broth and pasta and stir to combine. Bring the liquid to a boil, then reduce the heat to low, place a lid on the pan and cook until the pasta is soft but still has some bite to it, about 10 minutes. Be sure to check on the pasta and stir every now and again. (The sauce will have thickened from the starch in the pasta.)
  • Add the cheese and hot sauce and mix well. Add salt and additional hot sauce to taste before serving.

EASY STOVE-TOP MACARONI & CHEESE



Easy Stove-Top Macaroni & Cheese image

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

16 ounces elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1 dash black pepper
2 cups milk, warmed
2 cups shredded cheddar cheese or 8 ounces cheddar cheese

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

O CANADA! STOVE TOP MAC-N-CHEESE



O Canada! Stove Top Mac-N-Cheese image

It's a heck of a lot quicker and easier to do mac and cheese on the stovetop. I add Canadian bacon to mine, because, well, I love bacon in all its forms.

Provided by Cluich

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces elbow macaroni, uncooked
8 ounces Canadian bacon, diced
1 1/4 cups low-fat milk
2 tablespoons flour
1 1/4 cups sharp cheddar cheese, shredded
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
paprika, to taste

Steps:

  • Cook the macaroni in a pot of boiling salted water.
  • Meanwhile, saute the Canadian bacon in a large, non-stick saucepan for about 5 minutes.
  • Whisk the milk and flour together in a bowl, then add to the saucepan, bringing it all to a boil, while stirring constantly.
  • Reduce heat to medium and stir in cheese, onion powder and garlic powder.
  • Cook until cheese melts.
  • When pasta is done, drain it and stir in the cheese mixture.
  • Add paprika to taste (and for a little extra colour) and serve.

Nutrition Facts : Calories 511.1, Fat 17.7, SaturatedFat 9.5, Cholesterol 71.5, Sodium 1119.3, Carbohydrate 53.9, Fiber 2.1, Sugar 5.8, Protein 32.4

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