Best Stove Top Mac Cheese Recipes

STOVE TOP MAC-N-CHEESE

Steps:

• In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
• Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

STOVE TOP CREAM CHEESE AND VELVEETA MAC AND CHEESE

Steps:

• Boil noodles and drain.
• While boiling, melt butter in saucepan on low -medium slowly add the flour well continuously stirring .
• Slowly add the milk will continuously stirring.
• Add the Cheeses, salt and white pepper, Increase heat to medium while continuously stirring until all cheese is melted. .
• Remove from heat and let cool 10 minutes. Poor over noodles and mix well.

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 MAC AND CHEESE GLUTEN FREE, DAIRY FREE (STOVE-TOP RECIPE)

Steps:

• Prepare pasta according to box directions. (I prefer Ancient Quinoa Harvest gluten free pasta--that stuff tastes better than real wheat pasta.).
• Either in a separate pot, or in the same pot (once you remove and drain the pasta), make a roux by melting the margarine and then whisking in the potato/corn/tapioca starch until well blended and you have a thick paste. Use a medium-low flame and work quickly.
• Add the non-dairy creamer and the almond/rice milk. Continue to whisk to blend well on medium heat. You should have a nice white sauce.
• Add the Daiya cheese. Stir until completely melted (no lumps). This may take longer than expected--Daiya cheese takes much longer to melt entirely than real cheese.
• Add the rest of the spices and stir. If you have any other mac & cheese variations, add those ingredients now. If the sauce is too thick, add more milk or creamer; if it's too thin, add more starch (slowly and sparingly).
• When the sauce is at the desired consistency, pour in your pasta and coat with the sauce. Serve hot! To reheat leftovers, you may need to add more liquid and reheat on the stove since the "cheese sauce" tends to congeal thickly when cooled.
• Enjoy!

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.

ALTON BROWN'S STOVE TOP MAC-N-CHEESE

Steps:

• In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
• Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

O CANADA! STOVE TOP MAC-N-CHEESE

Steps:

• Cook the macaroni in a pot of boiling salted water.
• Meanwhile, saute the Canadian bacon in a large, non-stick saucepan for about 5 minutes.
• Whisk the milk and flour together in a bowl, then add to the saucepan, bringing it all to a boil, while stirring constantly.
• Reduce heat to medium and stir in cheese, onion powder and garlic powder.
• Cook until cheese melts.
• When pasta is done, drain it and stir in the cheese mixture.
• Add paprika to taste (and for a little extra colour) and serve.

CREAMY DAIRY-FREE STOVE TOP MAC AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the shells and cook 1 minute less than package directions. Drain and set aside.
• For the dairy-free Parmesan: In the bowl of a food processor, add the cashews, nutritional yeast, garlic powder and salt. Pulse until the consistency is a fine crumb. It will resemble freshly grated Parmesan.
• For the vegan cheese sauce: In a large heavy-bottomed Dutch oven over medium heat, add the olive oil. Add the garlic and sweat for a minute or 2, until aromatic. Whisk in the flour until a sandy mixture forms. Slowly whisk in the cashew milk and allow the mixture to come to a simmer. Cook while whisking constantly until thickened, 3 minutes. Whisk in the Dairy-Free Parmesan and hot sauce and season with salt and pepper. Stir in the pasta and taste for seasoning. Serve.

STOVE-TOP BUTTERNUT SQUASH MAC & CHEESE

Steps:

• Cook the pasta until al dente, according to package instructions. Drain the water and set the pasta aside.
• While the pasta cooks, make the sauce. Fill a medium pot halfway with water and add a pinch of salt. Set on the stove over high heat. Add the butternut squash and bring to a boil. Cook until tender, 5-6 minutes. Drain the water and set the cooked squash aside.
• Reduce heat to medium and return the pot to the stove. Add the heavy whipping cream, thyme, Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Cook, stirring frequently with a whisk, until thickened slightly, 3-4 minutes. Add back the butternut squash. Remove from heat and either (carefully!) use an immersion blender to completely puree the sauce, or pour into a blender to puree. Return to the pot. Add the cheese, stirring until melted. Taste the sauce and add additional salt and pepper if desired. Add the pasta to the sauce and stir gently until all of the pasta is coated. Serve.

EASY STOVE TOP MAC 'N' CHEESE - WEIGHT WATCHERS

Steps:

• Prepare the macaroni according to package directions; drain and keep warm.
• Meanwhile, heat the Vegetable Alfredo Sauce in a large saucepan over medium-high heat until smooth and bubbling, about 5 minutes; stir in the vegetable florets and heat through. Remove from the heat and add the cheddar cheese and mustard; stir gently until the cheese melts. Add the cooked pasta and return to the heat. Cook, stirring gently, just until warmed through. Serve at once.

TUSCAN CHICKEN MAC AND CHEESE (ONE POT, STOVE TOP) RECIPE

Steps:

• Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside. To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down. Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible. Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to). Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 - 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm). Add the spinach and stir through until wilted. Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools. Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately! Recipe Notes *full fat milk preferred for maximum flavour, but a low fat milk is ok. You can also use a light cream, heavy cream or evaporated milk. **For added cream flavour, add in 1/2 cup light cream (or heavy cream if you wish), right before right before adding in

WOMAN'S WORLD EASY STOVE TOP MAC 'N CHEESE

Steps:

• Preheat broiler rack so that top of 1-1/2 quart baking dish will be 4 inches from heat source. Preheat broiler.
• Cook pasta according to package directions; drain.
• In same pot, heat Alfredo sauce over medium heat; stir in 1-3/4 cups cheese and Worcestershire sauce until smooth. Stir in pasta.
• Transfer to baking dish; sprinkle with remaining cheese.
• Broil 1-2 minutes or until cheese is melted and edges are lightly browned.

STOVE TOP MAC-N-CHEESE

Steps:

• In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

STOVE TOP MAC & CHEESE

Steps:

• 1. Cook macaroni according to package directions. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened. Stir in cheese until melted. Drain macaroni; add to cheese sauce and stir to coat. Sprinkle with paprika if desired.