Best Stovetop Mac N Cheese Recipes
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.
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.
STOVETOP MAC AND CHEESE
This sauce appears thin at first but will thicken after it's tossed with the pasta. To reheat, add a little whole milk to restore the creamy consistency.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 55m
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt butter over medium; add onion and cook until softened, about 4 minutes. Add flour and 1/2 teaspoon salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
- Whisking constantly, pour in 2 cups milk; add 2 more cups milk and cayenne and whisk until smooth. Cook mixture, stirring constantly along bottom of pan, until boiling, 6 to 7 minutes. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a small amount is rubbed between two fingers, about 10 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente; drain thoroughly and return to pot. Remove sauce from heat and let cool 10 minutes. Quickly whisk in cheese, mustard, and Worcestershire. Pour cheese sauce over pasta and stir to coat.
Nutrition Facts : Calories 607 g, Fat 30 g, Fiber 2 g, Protein 28 g
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
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
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