Best Tanyas Stovetop Macaroni And Cheese Recipes

STOVE TOP MACARONI AND CHEESE WITH TOMATOES

Stove Top Macaroni and Cheese With Tomatoes image

Posted in response to a request for low-fat macaroni and cheese. This is from "Cooking Healthy With a Man in Mind" by Joanna Lund. According to the cookbook it is 4 WW points a 1 cup serving.

Provided by ladypit

Categories One Dish Meal

Time 20m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (15 ounce) can chunky tomato sauce
1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
1 tablespoon dried onion flakes
1 (2 1/2 ounce) jar sliced mushrooms, drained
1 1/2 cups shredded low-fat cheddar cheese
2 tablespoons dried parsley flakes
1/4 teaspoon pepper
3 cups hot cooked elbow macaroni

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.

Nutrition Facts : Calories 189.3, Fat 2.9, SaturatedFat 1.4, Cholesterol 5.9, Sodium 550.6, Carbohydrate 28.8, Fiber 2.7, Sugar 4.1, Protein 12.4

STOVETOP MACARONI AND CHEESE

Stovetop Macaroni and Cheese image

When I was a girl, Mama used Texas longhorn cheese in this recipe. After it melted all over the macaroni, I loved to dig in and see how many strings of cheese would follow my spoonful. -Imogene Hutton, Brownwood, Texas

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 package (7 ounces) elbow macaroni
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
2 cups whole milk
8 ounces sharp cheddar cheese, shredded
Paprika, optional

Steps:

Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes longer or until thickened., Stir in cheese until melted. Drain macaroni; add to cheese sauce and stir to coat. If desired, sprinkle with paprika.

Nutrition Facts : Calories 388 calories, Fat 22g fat (15g saturated fat), Cholesterol 72mg cholesterol, Sodium 542mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

THE BEST STOVETOP MAC AND CHEESE

The Best Stovetop Mac and Cheese image

Our super creamy, quick and easy stovetop mac and cheese is better than the boxed stuff, but just as satisfying. The combo of mild American and sharp Cheddar with cream cheese creates a perfectly balanced sauce that will please even the pickiest of palates.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

Kosher salt
8 ounces elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon mustard powder
1/4 teaspoon paprika
1 1/2 cups whole milk
1 1/2 cups grated sharp yellow Cheddar (about 4 ounces)
3 ounces sliced American cheese, diced (about 1/2 cup)
2 ounces cream cheese, cut into small pieces

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve 1 cup cooking water, then drain.
Melt the butter in the same pot over medium heat. Whisk in the flour, mustard powder and paprika; cook, whisking constantly, until smooth and slightly darker, about 1 minute. Slowly whisk in the milk and continue to cook, whisking occasionally, until the sauce thickens slightly and comes to a simmer, 7 to 8 minutes. Whisk in the cheddar, American cheese and cream cheese until melted and remove from heat.
Add the pasta to the sauce; toss, adding some reserved cooking water as needed to loosen. Season with salt.

STOVE TOP MACARONI AND CHEESE

Stove Top Macaroni and Cheese image

A really good recipe that I tried from the Joy of Cooking 75th Anniversary Cookbook. Great for children who don't like baked mac and cheese!

Provided by Rebecca The Angel

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups elbow macaroni
1/4 cup unsalted butter, cut into small pieces
1 (12 ounce) can evaporated milk
3 cups extra-sharp cheddar cheese, shredded
2 large eggs, lightly beaten
1 teaspoon dry mustard
1 teaspoon hot water (to dissolve mustard in)
1/2 teaspoon salt
1/4 teaspoon pepper

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.