Easy Stove-Top Macaroni & Cheese

"An easy way to do macaroni and cheese when there is little time until dinner. No baking required."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by Savannah M. photo by Savannah M.
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Leonard N Sheree H. photo by Leonard N Sheree H.
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
30mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • 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.

Questions & Replies

  1. Hi I’m from the uk and wondered if this is a typical Mac n cheese recipe? It turned out perfect, but just wondered! Thanks Vicky, ps did you all enjoy the royal wedding today, Megan looked stunning :-)
     
  2. What are all the things I can do with fresh beets
     
  3. What kind of cheese do I use?
     
  4. What type of cheese should i use?
     
  5. Can you substitute the flour for a non carb flour like almond or coconut?
     
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Reviews

  1. PLEASE READ THIS REVIEW!! I get extremely annoyed at those members who post these horrible reviews and then don't even bother to complete their pages. As far as I'm concerned, they just "hit and run". This recipe was featured the other day and I saved it to try. I have just now completed it and it is delicious! The only change I made was to use a Mexican style blend cheese, because that's what I had. It is not grainy, gritty or disgusting. Remember, the cheese you select to use will dictate the taste of the dish. I have no burned flour taste. I completely melted the butter, whisked in the flour, whisked in the milk and then kept whisking until it was thickened to my satisfaction. I left it a bit runny, because the starch from the pasta will cause it to "draw" up. Removed from the heat, stirred in the cheese until it was melted and creamy, then stirred in the elbows. Pure mac and cheese heaven! This is a classic recipe and not to be confused with a boxed mix or that made with Velveeta. Velveeta isn't even classified as real cheese (and I still love it!). Marie, thank you again for another wonderful recipe. This is a keeper and I will use it often because it's such a fast meal. To those of you who left rotten reviews, "LEARN TO COOK" before you post such nonsense. Also, if a man leaves you because you flopped a dish--men are like streetcars--another one will come along shortly.
     
  2. This was excellent, exactly what you want mac and cheese to be decadent and saucy. I don't understand why some reviewers changed the recipe and then review it with only two or three stars. How can you know what it's really like unless you follow the directions? That's unfair to the person that posted the recipe. With that said I have to say I did use Velveeta, and added a couple of shakes of nutmeg and cayenne for zip. But I used all the flour and had no problem, it didn't have a floury taste because I cooked the flour in the butter for a little while before adding the milk. I used skim milk. When I asked DH if he wanted homemade or box mac and cheese he didn't want me to go to a lot of trouble, but this recipe is very easy, and came out sooo good, and so much better then boxed. We had this with pigs in a blanket and black bean salad. Wonderful supper. Thanks for the recipe, I'll use it again!
     
  3. Good basic recipe. This works best with extra sharp cheddar cheese IMO. I also add a little dried mustard, garlic powder, and nutmeg to the sauce. Make sure the flour is cooked thoroughly before adding liquids. To make a creamier product, try mixing half and half and milk. Also, to keep it from getting grainy, take the sauce OFF the heat and THEN whisk in the cheese, a little at a time. It's worth the effort to shred your own cheese for a good end product.
     
  4. This was a simple recipe. If you had trouble with the flour/butter part of it you probably don't know how to make a roux. Melt the butter, stir in the same amount of flour as the butter and stir, stir, stir with a whisk. It should look buttery but creamy. Let it heat through completely and then start adding the milk very slowly allowing it to thicken as you whisk in the milk until you get the creaminess and thickness you desire. Then take it off the stove and add your cheese, stirring as the cheese melts. I was making it for my granddaughters who do not like anything spicy [they are 4 and 2 years old] so I used Kraft singles and Gruyere, grated from a chunk I had. I ripped the singles into strips. It was delicious although very mild and very creamy. They loved it. If it was for a dinner or for adults I might start adding other spices but kids, I have found, like it very mild. This was certainly as quick as a box of Kraft macaroni and cheese and much tastier. I wish I had a chunk of cheddar but I didn't so the Kraft Singles were okay.
     
  5. Creamy and delicious! (I doubled the amount of macaroni because there was so much sauce.) My new go-to mac and cheese recipe--Thanks!
     
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Tweaks

  1. 1. Make sure the roux is cooked perfect as possible. Measure the butter and flour correctly, use a whisk, and don't let it burn. 2. Lightly warm the milk in the microwave before adding to the roux. It will make the sauce smoother, faster. 3. Season the sauce well! Taste as you go. (I've used Tony's, garlic powder, onion powder, pepper, salt). 4. Grate your own cheese. Gouda, gruyere, sharp cheddar, mozzarella are my favs. 5. Al dente pasta. It will mix better with the sauce.
     
  2. Bread crumbs and butter spread across the top and baked at 400 degrees for 10 minutes
     
  3. Great recipe! Very easy to follow, I am 15 and have never made a roux or mac and cheese before and this was a great helper. My only tweaks would be to add a tad less flour into the roux, it does become fairly thick. If you want your mac and cheese more gooey I would recommend adjusting the flour to less! I would also recommend using a whisk for your roux, as it helps avoid chunks! Instead of 2 cups of cheddar I used, 1 cup of cheddar, 2/3 cup of Havarti, 1/3 cup of mozzarella and a nice handful of Parmesan. Turned out amazing! For extra flavor I would recommend adding more pepper, and some garlic powder. I mixed those into the flour prior to pouring it into the roux.
     
  4. Use several types of cheese (at least 2) instead of just cheddar. Colby jack and Gouda are delicious! Add a pinch more pepper too. For a more adult version add some paprika, garlic powder, and parsley. I think some chopped ham or bacon and finely chopped sautéed onions would be a delicious addition.
     
  5. I've been making this "as-is" for years, but decided to mix things up a bit the other day. I made a 1.5 batch of the sauce, using 1 cup freshly grated parmesan and 2 cups Beecher's Flagship - tangy and delicious! I added some sauteed kale and cooked bacon pieces to the pot (cooked the kale in some of the bacon grease). Then I put the whole batch in a 9x13" pan, made a topping of 1 cup fresh parmesan, 1 cup panko, and 2 tablespoons melted butter, and put it under the broiler for a few minutes. It was terrific! I should say that I always add more salt and pepper than this recipe calls for. How much more depends on the cheese. I just keep adding it until it tastes good!
     

RECIPE SUBMITTED BY

I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
 
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