Stovetop Macaroni and Cheese

July 15th, 2012 by katie

My kids, like most of us, love macaroni and cheese.  My usual recipe calls for boiling the noodles and making a separate cheese sauce, again, too many dishes!  This stove-top version has become my new “usual” recipe and it is so easy you’ll never need to buy another blue box! 

Stove Top Macaroni and Cheese

serves 4, prep 5 min, cook 10 min
  • 3 cups noodles, macaroni, shells, corkscrew, penne etc..
  • 2 cups water
  • 1 cup milk, any type is fine
  • 2 tbsp butter (optional)
  • 8 oz American cheese, shredded
  1. In a medium pot add noodles, liquids and butter if desired.
  2. Bring to a boil and then turn to a simmer.
  3. Simmer noodles in milk mixture until softened, stirring occasionally to keep bottom from sticking.  The more you stir the thicker your sauce will be.
  4. Meanwhile, shred cheese.
  5. When noodles are tender, remove from heat and stir in cheese to taste (you may not need a full 8 oz). Season to taste with salt, pepper, cayenne, or mustard.  My kids just like a little salt.  Sauce will thicken upon standing if too loose.

If you want more than four servings, just keep the 1 cup noodles to 1 cup liquid ratio intact, keep at least one cup milk, and add additional cheese to taste.  For a more grown-up dish, any good melting cheese will work here.  Stir in any favorites such as broccoli florets, frozen peas or truffle salt.  This would also work perfectly baked with some fresh breadcrumbs on top.

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Posted in Easy, Fast, Main Dish, Sides, Uncategorized

6 Responses

  1. Biz

    My husband moved to South Carolina in his early 20′s – it was a while before he found a job so money was scarce.

    For one week he sustained himself on Kraft Macaroni and Cheese because back then it was like .25 cents a box.

    He vowed that when he got a job, he’d never eat macaroni and cheese again, and its been 30 years and he’s never had it – even my homemade version!

    Hope you are having a great summer Katie!

  2. jeri

    Congratulations; this is hands-down the recipe of the week. The thought of a big pot of pasta water in this heat was something I couldn’t even consider, but 10 minutes wasn’t bad at all. I made a vat of fresh tomato sauce in the slow cooker yesterday, so I substituted one cup of water with that and added the ever present summer zucchini and some leftover cauliflower. Delicious. I can’t wait to try it again this weekend with the surprise bargain of the summer, lobster which is going for $3.99/lb in NYC, believe it or not. Thank you.

  3. Lea Ann

    Love that photo….great spoon. Since I love that blue box stuff, for the good of the bloggerhood I better keep this recipe. :)

  4. Kat

    Can any cheese be used? Don’t like American cheese.

  5. Biz H

    OMG, this looks cheesy good. and OMG #2, your first commenter and I share a name! :) not many Biz’s around, and it’s hard to make perfectly creamy and balanced mac n cheese, so both are pretty big deals!

  6. Rhoop

    THis was awesome. So easy, i ran out of the box stuff and this is sooooo simple and soooo much better. Thanks so much

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About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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