Creamy Stovetop Macaroni Cheese Recipes

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CREAMY STOVE TOP MACARONI AND CHEESE



Creamy Stove Top Macaroni and Cheese image

My family's favorite macaroni and cheese - cooked on top of the stove rather than baked! It's flavor is enhanced by the addition of prepared mustard. Little children love it because it's so creamy and cheese-y. For potlucks, make ahead and reheat in microwave, stirring, just before carrying to dinner.

Provided by BeachGirl

Categories     Cheese

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 cups macaroni, cooked according to package directions
1 1/2 tablespoons butter
2 tablespoons flour
1 1/2-2 cups whole milk or 1 1/2-2 cups skim milk
2 tablespoons prepared mustard
12 -16 ounces shredded cheddar cheese (medium , sharp or extra-sharp, 3-4 cups)

Steps:

  • In skillet on medium heat, melt butter; quickly whisk in flour to form a paste.
  • Immediately add milk, whisking constantly, to form a smooth medium white sauce.
  • Cook until mixture gnently boils and sauce thickens, adding a little more milk to make the sauce the consistency of gravy.
  • Add mustard and cheese, stirring to mix.
  • Cook until cheese melts and sauce is creamy.
  • Reduce heat to low and add macaroni, stirring to mix well and heat macaroni.
  • Serve.

CREAMY STOVETOP MAC AND CHEESE



Creamy Stovetop Mac and Cheese image

"One cold night, a dozen friends stopped by and I made them the best mac and cheese ever with a huge conglomeration of cheeses. This version is a little simpler," says Nancy.

Provided by Nancy Fuller

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt
1 pound medium shell pasta
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 cups whole milk
1 cup half-and-half
2 cups grated cheddar cheese (about 8 ounces)
1 cup grated Colby Jack cheese (about 4 ounces)
1 heaping teaspoon Dijon mustard
1/8 teaspoon paprika
Dash of hot sauce
4 ounces cream cheese, cut into cubes
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and set aside.
  • Meanwhile, melt the butter in a large saucepan over medium-high heat. When it begins to foam, sprinkle in the flour and stir until it becomes pasty, about 1 minute. Whisk in the milk and half-and-half and bring to a low simmer. Cook, stirring, until the mixture looks thick, about 5 minutes.
  • Add the cheddar and Colby Jack cheeses by the handful to the milk mixture, stirring well after each addition until melted. Mix in the mustard, paprika and hot sauce. Fold in the cream cheese and stir well until melted; season with salt and pepper. Stir in the cooked pasta. Serve the mac and cheese immediately while still warm and at its creamiest!

CREAMY STOVETOP MACARONI AND CHEESE



Creamy Stovetop Macaroni and Cheese image

No need for a flour-and-butter roux in this easy stovetop version of an old favorite: The cream cheese adds body and richness. If your mac and cheese gets a little stiff as it cools, just stir in some warm water to smooth it out - it works like a charm!

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 to 10 servings (about 8 cups)

Number Of Ingredients 7

Kosher salt
1 pound elbow macaroni
2 1/2 cups half-and-half
1/8 to 1/4 teaspoon cayenne pepper
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces Gruyere, shredded (about 1 cup)

Steps:

  • Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 cup of the pasta water. Set aside.
  • Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
  • Add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season to taste with salt if needed. Serve hot.

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