Wednesday, July 23, 2014

Macaroni and Cheese on the Stove Top

You may never want to buy boxed mac and cheese again after making this easy stove top version.  I had planned on making macaroni and cheese as a side dish with dinner and thought I had butter but I didn't.  I never made mac and cheese with out making a roux before (a mixture of equal parts fat and flour used for thickening sauces and soups).  For mac and cheese, I normally use butter.  For this recipe I did not make a roux and it was still creamy and super cheesy.

Macaroni and Cheese on the Stove Top

  • 2 Tablespoons flour
  • salt and pepper
  • 2 cups milk (I used 2%)
  • 1/8 teaspoon cayenne pepper
  • 1 pound shell pasta or elbow macaroni (my fave is large shell)
  • 3 1/2 cups  grated sharp cheddar 
  • 1 teaspoon ground mustard (you can use dijon, if you don't have ground)
  • 1 teaspoon Worcestershire sauce


  1. Step 1

    Cook pasta according to package directions.  However, I suggest cooking it 2-3 mins less (al dente which in Italian means "to the tooth") than recommended because it will continue to cook in cheese sauce. Drain thoroughly and return to pot.
  2. Step 2

    Warm 1 cup of milk in pot on medium heat.  Do not boil or scald milk.  Whisk in flour until dissolved. Add remaining cup of milk. Whisk in cheese, mustard, cayenne pepper and Worcestershire. Pour cheese sauce over pasta and stir to coat.
  3. Step 3

    At this point it is ready to serve.  If you like, you can scoop mac and cheese into a 9x13 pan and sprinkle with more cheese and bread crumbs (if you have butter, you can dot it with butter) and put in a 350 degree oven for 10-15 mins.

I hope you find this easy to make and yummy to eat!!!

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