Creamy Stove Top Macaroni and Cheese
photo by *Parsley*
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 2 cups macaroni, cooked according to package directions
- 1 1⁄2 tablespoons butter
- 2 tablespoons flour
- 1 1⁄2 - 2 cups whole milk or 1 1/2-2 cups skim milk
- 2 tablespoons prepared mustard
- 12 -16 ounces shredded cheddar cheese (medium , sharp or extra-sharp, 3-4 cups)
directions
- 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.
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Reviews
-
I made this twice in the last few weeks. It's very good and creamy, and the mustard adds a nice color as well as flavor. The first time didn't work out too well for me. The sauce was too hot, and the pan was still over the burner when I added the cheese, and I since learned not to do that. The second time I only used about a teaspoon of mustard for our taste. I also added the sauce to the macaroni, and then added the cheese, 1/2 cup at a time, to the macaroni mixture. This worked out very well. I only used 2 cups of extra sharp cheese in the macaroni, and then covered the top with a layer of cheese and put it under the broiler for a melted/brown/bubbly cheesy top. Everyone enjoyed this a lot.
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RECIPE SUBMITTED BY
BeachGirl
Edisto Island, South Carolina
I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,