Creamy Stovetop Mac N Cheese Recipes

CREAMY STOVETOP MAC AND CHEESE

Steps:

• Cook macaroni according to package directions. Drain, set aside.
• In a saucepan over medium heat, melt butter. Add flour and stir to combine, creating a paste. Cook for 1 minute. Add milk, salt, pepper, paprika, and ground mustard, and whisk constantly to combine. Cook for 1-2 minutes, or until mixture thickens slightly.
• Reduce heat to low. Add shredded cheeses and stir until cheese is melted and fully incorporated.
• Add drained macaroni and stir to combine. Remove from heat and serve immediately.

CREAMY STOVETOP MACARONI AND CHEESE

Steps:

• In a large pot, bring about 4 quarts of water to a boil. Bring the water to a boil and then add 2 tablespoons of salt (trust me on this, salted water makes ALL the difference when cooking pasta.) Add the pasta. Cook the pasta to al dente, being careful not to overcook. The pasta should still have a nice chew to it. Drain and do not rinse.
• In the same pot used for the pasta, add half of the milk and cream over medium heat. In a separate bowl or glass measuring cup, whisk together the remaining milk and cream with the flour and spices. Whisk until smooth.
• When the milk on the stove begins to steam (not boil!) add the flour mixture and whisk to combine. Continue whisking until the milk thickens slightly, about 4-5 minutes.
• Add the shredded cheese, a handful at a time, stirring with a wooden spoon to melt. Remove from the heat once all the cheese has melted. Add the pasta to the cheese sauce and stir to coat. Taste and add salt, only if needed.

CREAMY STOVE-TOP MAC AND CHEESE

Steps:

• In a large saucepan over medium heat, melt the butter. Add the onions, including juices, and cook until tender, about 2 minutes. Add the garlic, white pepper, paprika, and salt and freshly ground black pepper, to taste. Cook for a few minutes to let the flavors bloom, and then slowly stir in the heavy cream. Bring to a simmer, stirring occasionally, and cook until slightly thickened, about 8 minutes. Add the cheeses and stir until melted, then remove from heat. Stir in the pasta and toss until thoroughly combined. Season with salt and pepper, to taste. Transfer to a serving bowl and serve warm garnished with parsley.

CREAMY STOVE-TOP MAC AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and reserve.
• 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. Stir until the mixture looks thick, about 5 minutes. Add the Cheddar and Colby Jack cheese by handfuls, stirring well after each addition until melted. Mix in the mustard, paprika and hot sauce. Then fold in the cream cheese and stir well until melted. Season with salt and pepper. Lastly stir in the cooked pasta.
• Serve the mac and cheese immediately while still warm and at its creamiest.

CREAMY STOVETOP MACARONI AND CHEESE

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.

CREAMY STOVETOP BACON MAC AND CHEESE

Steps:

• In a pot of boiling salted water, cook the pasta until al dente; drain.
• Set an extra-large skillet, or a large heavy saucepan, over medium-low heat and cook the bacon until crispy and the fat renders out, 10 to 12 minutes. Set the bacon aside, reserving the fat to build your sauce. At this point you should have about 1/4 cup of reserved fat. If needed, add some olive oil or butter to make sure you have a 1/4 cup of fat in the pan.
• Add the flour and cook, whisking constantly, until the paste bubbles a bit, about 2 minutes (make sure it doesn't brown). Continuing to whisk, add 3 cups of the hot milk and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. Bring the sauce to a boil, reduce the heat to low and cook for 2 to 3 more minutes. Stir in the dry mustard, and then gradually add the Cheddar and Muenster cheeses, stirring constantly until all of the cheese has melted into the sauce. Stir in the hot sauce and the remaining 1 cup milk. Add the cooked pasta to the sauce and stir to coat. Stir in the crispy bacon and season with salt and pepper.