Woman's World Easy Stove Top Mac 'n Cheese
photo by Nyteglori
- Ready In:
- 20mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 8 ounces pasta
- 1 (1 lb) jar alfredo sauce
- 1 (8 ounce) package shredded cheddar cheese, 2 cups
- 1 teaspoon Worcestershire sauce
directions
- Preheat broiler rack so that top of 1-1/2 quart baking dish will be 4 inches from heat source. Preheat broiler.
- Cook pasta according to package directions; drain.
- In same pot, heat Alfredo sauce over medium heat; stir in 1-3/4 cups cheese and Worcestershire sauce until smooth. Stir in pasta.
- Transfer to baking dish; sprinkle with remaining cheese.
- Broil 1-2 minutes or until cheese is melted and edges are lightly browned.
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Reviews
-
I tried this first because it looked even easier than "Easy Stove Top Macaroni and Cheese" by Marie. This recipe IS a little easier since it uses bottled sauce, but the other is SO MUCH BETTER that it's worth the extra three or four minutes it takes to make.<br/><br/>Bottled Alfredo sauce gives this an odd texture that's both slick and gluey, and Worcestershire sauce is just wrong in macaroni and cheese. Besides, what's with calling this a "stove top" recipe when it goes under the broiler? The only difference between baking and broiling is which element heats up, but it's still in the oven.<br/><br/>The broiling in this recipe takes as long as making the quick sauce in Marie's recipe, but taste and texture are infinitely better with the other recipe.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!