Best Stove Top Macaroni And Cheese Recipes

CREAMY STOVE TOP MACARONI AND CHEESE

Steps:

• In skillet on medium heat, melt butter; quickly whisk in flour to form a paste.
• Immediately add milk, whisking constantly, to form a smooth medium white sauce.
• Cook until mixture gnently boils and sauce thickens, adding a little more milk to make the sauce the consistency of gravy.
• Add mustard and cheese, stirring to mix.
• Cook until cheese melts and sauce is creamy.
• Reduce heat to low and add macaroni, stirring to mix well and heat macaroni.
• Serve.

COOKING LIGHT'S CREAMY STOVE-TOP MACARONI AND CHEESE

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
• While the pasta cooks, place flour, salt, and pepper in a large saucepan.
• Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly.
• Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally.
• Stir in mustard, Worcestershire, and garlic; simmer 1 minute.
• Remove from heat.
• Add cheddar cheese, stirring until cheese melts.
• Combine pasta and cheese sauce in a large bowl; toss well.

STOVE-TOP MACARONI AND CHEESE (WEIGHT WATCHERS)

Steps:

• Cook pasta according to package directions. Drain.
• While macaroni is cooking, in a large saucepan over medium heat whisk together milk, flour, salt, onion powder and pepper until blended.
• Bring to a boil, stirring occasionally.
• Reduce heat to a simmer, stirring often until thickened (2 to 5 minutes).
• Remove from heat; stir in cheese and Tabasco.
• Toss pasta with sauce.

STOVE TOP MACARONI AND CHEESE

Steps:

• Cook macaroni in a large pot of boiling salted water for recommended cooking time on box.
• Drain and return to pot and add butter.
• Stir macaroni and butter until well blended.
• Add the rest of the ingredients (evaporated milk through pepper) and stir well.
• Set pot over very low heat and cook macaroni mixture.
• Stir constantly until sauce is smooth and macaroni is steaming, 5-10 minutes. The sauce should thicken, if not, slightly raise the heat and cook another 5 minutes.
• DO NOT OVERHEAT OR SAUCE WILL CURDLE.
• If you have family members who like baked macaroni, you can put this into a baking dish and top with breadcrumbs, and then cook in a 350 degree over for 5-10 minutes. Macaroni will still be creamy, and there will be a nice crunchy topping.

EASIEST 15 MINUTE STOVE TOP MACARONI AND CHEESE (3 INGREDIENTS!)

Steps:

• Boil noodles in salted water for 6 minutes.
• Drain noodles by tipping over the sink, using a spoon to keep the noodles from falling out (noodles do not have to be completely drained, some cooking water is okay).
• Return noodles to the stove over low to medium heat melt butter and velveeta, stirring occasionally (Add additional meat, veggies or spices). If desired, thin sauce with a little milk.
• Once melted, serve warm immediately.

STOVE TOP MACARONI AND CHEESE

Steps:

• For the bread crumbs: Heat butter in large skillet over medium heat until foam subsides.
• Add bread crumbs; cook, tossing to coat with butter, until crumbs just begin to color, about 10 minutes.
• Season to taste with salt; set aside.
• For the macaroni and cheese: Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl; set aside.
• Meanwhile, bring 2 quarts water to a boil in large heavy-bottomed saucepan or Dutch oven.
• Add remaining 1 1/2 teaspoons salt and macaroni; cook until almost tender but still a little firm to the bite.
• Drain and return to pan over low heat.
• Add butter; toss to melt.
• Pour egg mixture over buttered noodles along with three-quarters of cheese; stir until thoroughly combined and the cheese starts to melt.
• Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.
• Serve immediately, topped with toasted bread crumbs.
• Variation: "Baked" Macaroni and Cheese.
• This dish is for those who prefer their macaroni and cheese served out of a baking dish.
• Smooth and creamy like the stovetop version, this version is broiled just long enough to brown the crumb topping.
• Follow recipe for Stovetop Macaroni and Cheese, pouring cooked macaroni and cheese into 9-inch-square gratin dish (or another heatproof baking dish of similar dimensions).
• Spread crumbs evenly over top.
• Broil until crumbs turn deep brown, 1 to 2 minutes.
• Let stand to set a bit, about 5 minutes, and serve immediately.

EASIEST AND CHEESIEST STOVE TOP MACARONI AND CHEESE

Steps:

• Bring water, butter and salt to rolling boil; add macaroni.
• Cook over medium heat for 8 to 10 minutes or until water is cooked down a bit and pasta is ready.
• Take off heat. DO NOT DRAIN.
• Add evaporated milk and Velveeta cheese.
• Stir, then cover pot and allow to sit for a few minutes until cheese is melted.
• Uncover and stir again.
• If too dry, add more evaporated milk.
• Serve.

STOVE TOP MACARONI AND CHEESE WITH TOMATOES

Steps:

• In a large pan mix the tomato sauce, soup, onion flakes and mushrooms.
• Stir in the cheese, parsley, and pepper.
• Cook over medium heat, stirring ofte, until the cheese melts.
• Add the elbow macaroni and mix it well.
• Lower the heat and cover.
• Simmer for 10 minutes, stirring occasionally.

CREAMY STOVE TOP MACARONI AND CHEESE

Steps:

• 1. Place the dry pasta in a colander and run it under water quickly to rinse. Let drain. 2. In a medium saucepan, combine the uncooked pasta, milk, salt, mustard powder and nutmeg and bring to a simmer over medium heat. Make sure to stir frequently and stay near the stove during this step - milk goes from simmer to boil very quickly and can overflow if not watched! Once the mixture is simmering, turn the heat to low and cook for 15 minutes, stirring frequently, until milk is absorbed and macaroni is fully cooked. 3. Add grated cheese and stir into pasta. Turn off burner heat and cover saucepan. Let sit for about 5 minutes. 4. Heat a dry skillet over medium heat and add bread crumbs. Toast bread crumbs, stirring occasionally for a few minutes until browned. 5. Split macaroni & cheese into 4 bowls and sprinkle two teaspoons of toasted bread crumbs onto each serving. Enjoy! Yields 4 (rounded ¾ cup) servings. Weight Watchers Points Plus: 9 per serving (P+ calculated using the recipe builder on weightwatchers.com) Nutrition Information per serving from myfitnesspal.com: 384 calories, 53 g carbs, 11 g fat, 19 g protein, 5 g fiber

STOVE-TOP MACARONI AND CHEESE (WEIGHT WATCHERS)

Steps:

• Cook pasta according to package directions. Drain.
• While macaroni is cooking, in a large saucepan over medium heat whisk together milk, flour, salt, onion powder and pepper until blended.
• Bring to a boil, stirring occasionally.
• Reduce heat to a simmer, stirring often until thickened (2 to 5 minutes).
• Remove from heat; stir in cheese and Tabasco.
• Toss pasta with sauce.

SIMPLE STOVE TOP MACARONI AND CHEESE

Steps:

• In large saute pan, over medium heat, cook the onions in the butter until softened.
• Add the flour and cook for 3 minutes.
• Add the mustard and cayenne.
• Continue cooking for another 2 minutes.
• Pour in the hot milk, whisk and simmer until thickened.
• Stir in the cheese.
• Taste for seasonings.
• Combine the sauce and the macaroni, along with the parsley.
• Let stand 5 minutes off the heat with the lid on.
• Serve.