Stove-top Macaroni and Cheese
Thu, Mar 19, 2009
Forget the boxes, the mixes, and don’t even think of waiting an hour for macaroni and cheese on a week night. I have the super-fast solution for homemade macaroni and cheese, and it is SO good.
I have something of an addiction to macaroni and cheese. When I was a child I ate mac & cheese from the blue box at least once a week. My mom just did not always feel up to making homemade side dishes every night, and I never complained! When I got older I discovered a whole world of macaroni and cheese that did not involve powdered cheese and I have tried more than I care to tell you about.
The recipe I am about to share with you makes the creamiest macaroni and cheese I have ever made, and it is nearly as fast as making the stuff in the box. I make this at the holidays now because it is more popular than the baked one I used to make. In fact, my brother (who is himself something of a macaroni and cheese aficionado) told me that going forward this was the ONLY recipe I should use. High praise indeed.
One thing I feel I must add is that you really should grate your cheese fresh. Cheeses that come ready-grated have anti-caking agents in them which change the way they melt. They also change the overall texture of the cheese sauce. Of course, if it makes your life easier you can use the ready-grated stuff but the sauce may not be as creamy.
Also, if you are watching your figure, as so many of us are, you can use reduced-fat cheese (this you must grate yourself, reduced-fat ready-grated cheese will not work). You can also use 2% evaporated milk. The results are just as creamy, just as delicious, but far kinder to your thighs.
Stove-top Mac & Cheese Serves 4-6 adapted from Cooks Illustrated
8oz macaroni, or any smallish tube shaped pasta
1 tablespoon butter
6 oz evaporated milk
6 oz freshly grated cheddar cheese
1 egg, beaten
1 teaspoon dry mustard powder
1/4 teaspoon red pepper
Hot sauce, to taste
Salt and pepper
Boil the pasta according to package directions, but reduce the cooking time by one minute. Drain and pour back into the cooking pot.
Over medium-low heat, add the butter and stir until melted.
Mix the egg, milk, and spices and pour over the pasta. Stir until it begins to thicken, about three to five minutes.
Remove the pan from the heat then add the cheese in four installments, making sure the first is melted completely before adding the next.
Serve immediately.
Tags: creamy macaroni and cheese, easy mac & Cheese recipe, easy macaroni and cheese, fast macaroni and cheese, low-fat macaroni and cheese, mac & cheese recipe, Macaroni and Cheese, macaroni and cheese recipe, reduced-fat macaroni and cheese
Great recipe! Family could not get enough of it!! This was my first experience with evaporated milk and found it just as creamy as using regular milk. Thanks for sharing – this was a hit for me.
It looks a lot better than that rubbish that comes in a packet.
Awesome post. I don’t suppose you would mind if I added your blog to my linkexchange directory?
I knew there was a reason I liked you.
been wanting to try this recipe for a while now..finally got some evaporated milk! can’t wait, sounds good!
This looks delicious! I love homemade macaroni & cheese! I’ve spoiled my children so much they don’t even like the boxed kind!
Just made this, with a few changes: used paprika instead of cayenne pepper, and no hot sauce (we do NOT like spicy in my household), and added a little milk (2%) toward the end of the cheese-adding process. TASTY! This has become my new macaroni and cheese recipe!! (I’ll be adding a little less mustard next time, though….)
What exactly is it that makes the mac n’ cheese sauce thick? There’s no flour or anything…
Recently found this via foodgawker. Made it tonight with a smoked apple cheddar, and oh-em-gee it may have been the best mac’n'cheese I’ve ever had. Thanks for the recipe!