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Stove Top Macaroni and Cheese Recipes
Stove top Macaroni and Cheese Recipes
Maybe it can be considered an unhealthy obsession, but I absolutely love macaroni and cheese, probably a bit more than anyone I know. It's a great source for a quick snack, or you can create a full course meal out of it, but beyond that, who can argue with the cheesy goodness that can result form a homemade Stove top macaroni and cheese recipe? By adding a little umph to that beautiful yellow noodle pack, you can really create some great stove top macaroni and cheese delicacies, fast enough that you're not dieing of hunger while cooking!
There are probably a billion different ways to make stove top macaroni and cheese, So I thought it would be a good idea to share a couple personal favorite recipes. My personal favorite has to be Roux-based Stove top Macaroni and cheese recipe, it's a traditional take on a classic, but it's ohh so good I cant help but consider it my favorite. Who knows, maybe it'll be yours too.
Stove top Macaroni and Cheese Recipes: Mix and Match to Create the Perfect Dish
A great thing about stove top mac and cheese recipes is how similar they are. After trying a few different ideas out, you can begin to get a feel for what is called for, and easily determine the difference in the ingredients you use. From there, you can start creating your own recipes, and the beauty of it is stove top macaroni and cheese recipes are so cheap to create compared to other meals, you don't really have to worry if you make a bad batch.
A good example of going out on a limb and trying your own ideas is to change the cheese that is used in the macaroni and cheese recipe you follow. The most common and traditional cheese to use is Cheddar, but personally, I enjoy going to the local market, choosing a few different cheeses to use and mix and matching. One of my favorite has to be Colby and cheddar, and maybe a little of the Mexican style pre-shredded cheese to give it a little more umph. Try any combination you like, but just make sure to get real cheese, and not that cheap plastic kind that refuses to melt no matter how hot you get it.
Another little secret I like to use is to combine a little baking into my stove tip macaroni and cheese recipe. I love the taste of stove top over baked, but I tend to miss the crunchy toppings that comes with baked macaroni and cheese. Because of that, I started tossing my stove top macaroni and cheese dish into a casserole dish, throw on a couple handfuls of crushed croutons, and toss it in the oven for just long enough to make everything nice and crunchy. This allows you to have the delicious flavor of a stove top macaroni and cheese recipe, but with the final topping that makes baked mac and cheese so great.
Roux-based Stovetop Macaroni and Cheese recipes:
This is a traditional recipe that manages to get everything just right in the final product. It's your ordinary stove top macaroni and cheese recipe, but it's perfect. This is a great 4 man dinner dish (or 4 helpings for yourself, heheh).
- 2 cups (elbow) macaroni
- 2 tblspn butter
- 2 tblspn flour
- 2 cups half-and-half, warmed
- One 8-ounce bag shredded extra-sharp cheddar
- In a large saucepan of boiling, salted water, cook the macaroni until al dente; drain in a colander.
- In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the warmed half-and-half and cook, whisking constantly, until the mixture is steaming hot and thick, about 4 minutes. Remove from the heat and stir in the cheddar until melted. Stir in the cooked macaroni and season to taste with salt.
One Pot Creamy Stovetop Macaroni and Cheese Recipes:
This is a delicious 4 serving recipe that creates VERY creamy, VERY tender stovetop mac and cheese. The only thing is this is something you MUST pay attention to, or you will ruin the entire thing. That doesn't mean it's hard, it just means once you start, no sitting down and watching tv. Either way though, this is definitely worth a try:
- 2 cups large elbow Macaroni, uncooked (about 1/2 lb)
- 2 cups low fat Milk (about 16 oz)
- If needed, additional 1/4 cup milk or water for final cooking
- 1/2 tspn Mustard powder
- 1 tspn Salt, plus additional for final season later
- generous dash of Nutmeg
- 1 cup Grated Cheese, any one or combination of ( jack, cheddar, swiss, mozzarella, gouda, parmesan*, asiago*, pecorino*) *Hard cheeses are best combined with a secondary, softer, better melting cheese.
- additional toppings: bacon bits, bread crumbs, chopped parsley, diced tomatoes (optional)
- Salt and black pepper to taste (optional)
- Quickly rince maraconi under cold water and drain
- In medium sauce pan (about 3.5 qt), add milk, raw elbow macaroni, salt, butter, mustard powder and nutmeg.
- Slowly heat the mixture to a simmer with medium heat, making sure to stir the macaroni slowly but constantly to avoid sticking. DO NOT LEAVE THE STOVE. This is a quick process and can make a huge mess if unattended.
- Once simmering IMMEDIATELY turn the heat to low, allowing the macaroni to slowly cook in the milk.
- During the cooking process of the macaroni, constantly (and slowly!) stir the noodles to avoid sticking.
- After 15-20 minutes all of the milk should be gone and the macaroni should be fully cooked. If not, add a bit more milk and continue cooking until macaroni is done. Strain any milk that is left over once finished.
- Once the noodles are cooked, stir the grated cheese you chose evenly over the macaroni, allowing it to melt and mix with the noodles.
- Now turn off the head. Put the lid on the pan and let it sit covered for around five minutes. This will allow the maraconi to plump and absorb any remaining liquid in the pot.
- Salt and pepper to taste, mixing it a bit one last time before serving.
Stove top Macaroni and Cheese Recipes: Create your own
Try throwing in your own ingredients to these recipes, go online and find a few more, or dig out your favorite cookbook. Try out new ideas, toss in new flavors. See if you can't create your own. I love taking the leftovers of this mornings breakfast (ie Bacon!) and crushing it up nice and small, and throwing into my dish. It adds a wonderful flavor that compliments the delicious taste of stovetop macaroni and cheese very well. The key is to be creative!