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
- In a medium pot add noodles, liquids and butter if desired.
- Bring to a boil and then turn to a simmer.
- Simmer noodles in milk mixture until softened, stirring occasionally to keep bottom from sticking. The more you stir the thicker your sauce will be.
- Meanwhile, shred cheese.
- 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.
Posted in Easy, Fast, Main Dish, Sides, Uncategorized
July 16th, 2012 at 9:53 am
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!
July 17th, 2012 at 5:18 pm
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.
July 18th, 2012 at 5:53 pm
Love that photo….great spoon. Since I love that blue box stuff, for the good of the bloggerhood I better keep this recipe. 🙂
August 29th, 2012 at 11:17 pm
Can any cheese be used? Don’t like American cheese.
September 5th, 2012 at 6:09 pm
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!
November 25th, 2012 at 10:20 am
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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March 20th, 2017 at 7:44 pm
I was looking for a quick and easy mac and cheese recipe for my family, and this was perfect. I’m usually not a huge mac and cheese fan, but I had to restrain myself from eating the leftovers. I’ll definitely make this again. I followed the recipe exactly except that I added some canned peas to it at the end. So good!
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