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ByRosemary
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Homemade Stovetop Macaroni and Cheese, there’s nothing like it. This delicious comfort food is a fast and easy double cheese creamy Macaroni Recipe and yes it’s better than baked.
Naturally we are a big Pasta loving family and this Macaroni and Cheese Recipe is tasty, creamy and cheesy exactly what it should be. I’m sure it will become one of your favourites too!
When I was in Canada one of my favourite Stovetop Macaroni and Cheese dishes was that really orange powdered stuff in a box. I hate to admit it but I just loved the stuff, so much so, that when I would come back from visiting (years ago) I would always bring back a couple of boxes.
And then I got smart and found the powdered mixture in the bulk store!! If I only knew back then how easy and delicious this Stove Top Macaroni and Cheese version is.
Table of Contents
How to make the best Macaroni and Cheese Recipe.
Cook the pasta al dente
Start by making a white sauce. In a large pot melt the butter, add flour and whisk until smooth. Add a little salt and pepper.
Slowly add the milk, and stir to combine the ingredients to form a smooth sauce. Continue to cook the sauce until it thickens. Add the shredded cheese (that you shred yourself not pre shredded) and stir until the cheese has melted.
Gently fold in your cooked al dente pasta. Serve immediately with some shredded cheddar on top.
What cheese is best to use?
I wanted to give this Macaroni and Cheese a little Italian touch, so I used Fontina, and of course Cheddar Cheese, the perfect combination in my opinion, although if you can’t find Fontina then substitute with Gruyere. You can also substitute with White Cheddar, Parmesan, Smoked Gouda or a firm Mozzarella.
But most importantly shred your own cheese, never buy packaged shredded cheese, it’s terrible stuff, it’s coated so it doesn’t melt properly.
How long does it take to make Stop Top Mac and Cheese?
It doesn’t take long to make, while your pasta is cooking, remember al dente. You will be making the white sauce, once the sauce has thickened the pasta should be done, then mix it all together with the shredded cheese. And Serve.
Sometimes the only thing we need is a little comfort, sometimes it comes from family, sometimes from friends and sometimes from food. I think this Stovetop Macaroni and Cheese is the perfect dish if you are looking or needing a little comfort.
More Macaroni & Cheese Recipes
Baked Macaroni Double Cheese
Homemade Creamy Baked Pancetta Macaroni
Creamy Cheesy Baked Pasta
And even if you aren’t needing a little comfort, you will love this Macaroni and Cheese Recipe, it’s cheesy, creamy and amazing! Buon Appetito!
Homemade Stovetop Macaroni and Cheese
Rosemary Molloy
Homemade Stovetop Macaroni and Cheese, there’s nothing like it. This delicious comfort food is a fast and easy double cheese creamy Macaroni Recipe and yes it’s better than baked.
Boil the water, add a little salt and pasta, cook just until al dent.
Meanwhile in a large saucepan on low / medium heat melt butter, then add the flour and whisk together until smooth, add salt and pepper, then slowly add the milk, stirring to combine. Cook and stir often until the mixture starts to thicken. Remove from heat.
Add shredded cheese and stir until melted, then gently fold in the cooked al dente pasta. Serve immediately topped with some shredded cheese. Enjoy.
"Stir in about 2 Tbs. of milk per 1 cup of mac and cheese and reheat," he says. The milk loosens up the pasta and helps create the creamy sauce as it's reheating. Heavy cream works well in this case too and adds an extra touch of richness to the mac and cheese.
I think sour cream is a great substitute!However, it may change the flavor just slightly. For sour cream, mix it in just like I outlined in the cream cheese example, but with far less or no extra liquid. Sour cream is slightly sour (duh), so this may impact the final flavor a bit.
What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.
Gruyere is a classic addition because it melts much like Cheddar, but has a lovely nutty flavor.Other classics include Gouda, Muenster, Parmesan, fontina, Havarti and Monterey Jack. Brie works well too, just make sure you remove the rind before mixing it in.
Etymology. In Italian, maccheroni refers to elongated pasta, not necessarily in tubular form. This general meaning is still retained outside Rome and in different languages which borrowed the word. Maccheroni comes from Italian maccheroni [makkeˈroːni], plural form of maccherone.
Regarded as the Queen of Italian cheese, burrata is a fresh cheese whose glory lasts but a day or two – but, oh, what a beautiful life it leads! Burrata is a newer cheese, originating in southern Italy in the 20th century.
The Italian term maccherone, when figuratively meaning "blockhead, fool", was apparently not related to this British usage, though both were derived from the name of the pasta shape.
Try adding a little more salt first, because that might fix it. If the problem was the cheese you use doesn't have much flavor, then try adding some other flavors, such has mustard or hot sauce. The next time you make it, try to find some more strongly flavor cheese, or adding more cheese.
Flour or cornstarch can both thicken a liquid. In a small separate bowl, mix a tablespoon of either flour or cornstarch with 2 tablespoons of cheese sauce until the mixture is smooth.
Like other emulsions such as mayonnaise or even chocolate ganache, cheese sauce is made of liquids that normally do not like each other, that are mixed together. I'll spare you any more science-y talk, but the main culprits in curdled or split mac and cheese are too much heat and what kind of cheese you use.
I am partial to it baked, but I will not shy away from a quick stovetop version. While I've relied on Martha Stewart's Perfect Mac and Cheese recipe for years now, it's always good to try new things and when I saw how simple (and reportedly delicious) Paula Deen's version was, I knew it was a must-try.
Great mac n' cheese needs one or more cheeses that melt well, and one or more cheeses that bring the flavor. The best melters include monterey jack, fontina, baby swiss, asiago, provolone, mozzarella, and alpine-style.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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