#Stove top creamy mac and cheese recipes full#

Hot Sauce – I love to use any kind of hot sauce I have handy just to add a bit more flavor to the whole dish.Milk – Evaporated milk works great in the base sauce, but any kind of milk works well too.

Eggs – I used 2 large eggs to whisk into the base sauce.Seasoning – salt and pepper is just fine to add onto this recipe, but if you prefer anything extra like chili flakes or Italian seasoning, go ahead.Cheese – Even though I used cheddar cheese here, you can confidently work with whatever cheese you have handy that melts well and has a saltier taste such as Monterey Jack, Gouda, Fontina or Havarti.Pasta – I like to use the elbow macaroni pasta, but you can use any kind of small pasta or even spaghetti to make your recipe.What can I say besides thank you, Alton Brown! I never even bought a box of mac and cheese again. Mac and cheese, at least the box version, is something most of us used to live on during college, but then I learned to make it myself, thanks to Alton Brown, who is my favorite food network chef ever, and I never looked back. We’ve got macaroni, butter, and lots of cheese coming together in mouth orgasm inducing combinations cooking up on the stovetop today! Yeah, I can get a little crazy when it comes to mac and cheese and that’s because it’s one of my favorite comfort foods ever. It couldn’t get any easier and beats the box kind any day! I mean, come on people, it has real cheese, lots of it! I have a 20 minute recipe for stovetop mac and cheese for you today that’s kid friendly and so so good. While you might shy away from making this at home because of time constraints, don’t worry. We’re talking stuff that dreams are made of. (And no, shredded cheese cannot be rinsed off to wash the anti-clumping agents away.Nothing beats a good mac and cheese made from scratch! While we’ve all had the instant kind, the homemade kind is literally life changing. Using pre-shredded cheese in a cheese sauce is a terrible idea! The shreds of cheese are coated with anti-clumping agents like cornstarch to prevent the shredded cheese from sticking together. Just a note, I forbid you from using pre-shredded, bagged cheese. This is why mild and medium cheddar cheeses slice and melt so easily and why sharp and extra sharp cheddars are more crumbly. This is because as cheddar cheese ages, the enzymes that make the cheese breakdown more of the fat and protein molecules. It isn’t too sharp (otherwise it would be called sharp, duh), and melts beautifully. There is a lot of debate about which cheese is best in mac and cheese. Season with salt and pepper before serving.Add a splash of pasta water if necessary.Cook the noodles in salted water to al dente.If necessary, add a splash of the pasta water to get the consistency you’re looking for in the cheese sauce!

#Stove top creamy mac and cheese recipes full#

Keep stirring until the pot is full of creamy, melty goodness. Throw in the half and half, the cheese, and the butter and start stirring. Simply drain it and return it to the pot. Reserve a little of the salty pasta water, just in case. If the noodles are overdone they’ll end up being mushy and gross at the end. It’s very commonly a base in macaroni, but we don’t need that hassle! How do you make mac and cheese from scratch on the stove? With this stovetop cooking method and the ratios of ingredients, there is no need to make a roux! Btw, if you didn’t know, a roux is a paste made of fat (typically butter) and flour that is whisked together and cooked in a pot before liquids (usually of the dairy variety) are added to it to make a sauce. You’ll notice this recipe doesn’t call for any flour, and that’s on purpose. That’s it! Seriously! Just a handful of ingredients and you’ll be well on your way to creamy stovetop mac and cheese!

That is this recipe! The ultimate in homemade mac and cheese! Ingredients needed for this recipe: But! Sometimes you just want a mac and cheese recipe that is so easy and so creamy, it tastes like it came out of the blue box. Like this spinach artichoke version I’m obsessed with. This Stovetop Mac and Cheese recipe makes the richest, creamiest, smoothest batch of mac and cheese you will ever taste! And it’s so simple! There’s no roux to make, no fancy ingredients, just classic macaroni and cheese made perfectly in one pot!ĭon’t get me wrong, I love a fancy mac and cheese.