Easiest And Cheesiest Stove Top Macaroni And Cheese Recipes

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EASY STOVE-TOP MACARONI & CHEESE



Easy Stove-Top Macaroni & Cheese image

Make and share this Easy Stove-Top Macaroni & Cheese recipe from Food.com.

Provided by Marie

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

16 ounces elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1 dash black pepper
2 cups milk, warmed
2 cups shredded cheddar cheese or 8 ounces cheddar cheese

Steps:

  • Cook macaroni according to package directions.
  • In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes stirring constantly to form a roux; add salt and pepper; slowly add milk, stirring well after each addition.
  • Cook and stir until bubbly.
  • Stir in cheese a small amount at a time until fully melted.
  • Drain macaroni; add to cheese sauce; stir to coat.

Nutrition Facts : Calories 590.7, Fat 24.4, SaturatedFat 14.9, Cholesterol 71.3, Sodium 540.1, Carbohydrate 68.7, Fiber 2.8, Sugar 2.4, Protein 23.2

STOVETOP MACARONI AND CHEESE



Stovetop Macaroni and Cheese image

When I was a girl, Mama used Texas longhorn cheese in this recipe. After it melted all over the macaroni, I loved to dig in and see how many strings of cheese would follow my spoonful. -Imogene Hutton, Brownwood, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1 package (7 ounces) elbow macaroni
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
2 cups whole milk
8 ounces sharp cheddar cheese, shredded
Paprika, optional

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes longer or until thickened., Stir in cheese until melted. Drain macaroni; add to cheese sauce and stir to coat. If desired, sprinkle with paprika.

Nutrition Facts : Calories 388 calories, Fat 22g fat (15g saturated fat), Cholesterol 72mg cholesterol, Sodium 542mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

THE BEST STOVETOP MAC AND CHEESE



The Best Stovetop Mac and Cheese image

Our super creamy, quick and easy stovetop mac and cheese is better than the boxed stuff, but just as satisfying. The combo of mild American and sharp Cheddar with cream cheese creates a perfectly balanced sauce that will please even the pickiest of palates.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
8 ounces elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon mustard powder
1/4 teaspoon paprika
1 1/2 cups whole milk
1 1/2 cups grated sharp yellow Cheddar (about 4 ounces)
3 ounces sliced American cheese, diced (about 1/2 cup)
2 ounces cream cheese, cut into small pieces

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve 1 cup cooking water, then drain.
  • Melt the butter in the same pot over medium heat. Whisk in the flour, mustard powder and paprika; cook, whisking constantly, until smooth and slightly darker, about 1 minute. Slowly whisk in the milk and continue to cook, whisking occasionally, until the sauce thickens slightly and comes to a simmer, 7 to 8 minutes. Whisk in the cheddar, American cheese and cream cheese until melted and remove from heat.
  • Add the pasta to the sauce; toss, adding some reserved cooking water as needed to loosen. Season with salt.

EASIEST AND CHEESIEST STOVE TOP MACARONI AND CHEESE



Easiest and Cheesiest Stove Top Macaroni and Cheese image

This is my Grandmother's recipe. I have no idea where it originated, but I don't ever remember a family gathering growing up when this was not served. It is not a gourmet macaroni and cheese, but it is fast and good. The only thing anyone ever says after eating it is "May I have some more please?".

Provided by koontzhome5_10671557

Categories     Cheese

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

6 cups water
1/4 cup butter (1/2 stick)
1 teaspoon salt
16 ounces elbow macaroni (she used ready cut but I can't find that anymore)
1/4 cup evaporated milk
16 ounces Velveeta cheese, cubed

Steps:

  • Bring water, butter and salt to rolling boil; add macaroni.
  • Cook over medium heat for 8 to 10 minutes or until water is cooked down a bit and pasta is ready.
  • Take off heat. DO NOT DRAIN.
  • Add evaporated milk and Velveeta cheese.
  • Stir, then cover pot and allow to sit for a few minutes until cheese is melted.
  • Uncover and stir again.
  • If too dry, add more evaporated milk.
  • 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!

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