Stovetop Macaroni and Cheese
TIME/SERVINGS
Total: 15 mins
Active: 10 mins
Makes: 6 to 8 servings
By Adela Jung
The addition of Dijon mustard takes this supreme comfort dish into another realm. Plus, this version ditches any roux-based sauces or baking and gets whipped up on the stovetop in mere minutes.
This recipe was featured as part of our DIY TV Dinners story.
- 1 1/2 pounds dry elbow macaroni pasta
- 16 ounces shredded extra-sharp cheddar cheese (about 6 cups)
- 2 cups half-and-half
- 4 tablespoons unsalted butter (1/2 stick)
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon hot sauce, such as Tabasco
- Bring a large pot of heavily salted water to a boil over high heat. Once boiling, add pasta, and cook according to manufacturer’s instructions.
- Drain pasta and return to the pot over very low heat. Add remaining ingredients and stir until cheese is melted. Season with additional salt and freshly ground black pepper as needed and serve.
Beverage pairing: Laurent-Perrier Brut L-P Champagne. It might seem garish to put Champagne with mac ’n’ cheese, but in this case the high-low pairing works quite well. The tangy tastes from the cheddar, Dijon mustard, and Tabasco are matched by the Champagne’s briskness, while the bubbles contrast nicely with the dish’s richness.
COMMENTS | ADD YOUR OWN
I LOVE the ingredient list - no Velveeta. This recipe makes it painful to stay on a low carb, low fat diet :-(. Maybe I'll indulge.........
i did tonight and its delish. definitely a keeper. forget the calories.this is comfort food at its best.
Leave out the tabasco and indulge in Garlic (TexMac).
Sounds yummy...I just might try it tonight. Nice photo, by the way!
Made this last night. We were very impressed with the result. But next time, I will add slightly less 1/2 and 1/2 as I would like the sauce to be a little thicker. We left out the hot sauce, but enjoyed the mustard. Next time, I'll add a few gratings of fresh nutmeg.
what's the "reheat" version like? just curious.
This is great- every bit as quick & easy as the box stuff but so much better!
eefoodgeek, I reheated mine the next day in a saucepan. I did have to add a little more liquid (another splash of half and half), but it tasted about the same as it did the night before.
I'd recommend adding a couple of eggs and swapping out the half-and-half for a can of evaporated milk.
My favorite version uses grated peccorino romano and several dollops of truffle oil.
@nick r: I don't think you can have a dollop of oil. Dollops have to be something solid.
Yeeha- I'm leaving out the mustard and hot sauce, and adding a buch of fresh-roasted diced poblano chiles, a bunch more pepper, and grate a bunch of nutmeg into it. That's heaven on earth. And a real fat bomb, but hey- you oonly go around once!
sounds easy and delicious, will have to make it soon.
Definitely quick and easy; followed Luther's substitution and subbed in a can of evaporated milk + 2 eggs instead of the half-and-half. Very thick and creamy.
I'm still debating whether to add in some herbs -- might just be me, but it cries out for a flavor to cut through all that richness.
sorry to say...but this is basically the recipe on the back of the Mueller's macaroni box...except for the tabasco. although very good...this really isn't original at all. try adding a sprinkle of breadcrumbs on top.
Breadcrumbs?! Now that's orginial!!
Or- cook pasta al dente, drain , mix in a bowl with Gorgonzola or your favorite veined cheese, and microwave until the cheese is soft. Stir, pepper like it's gonna be outlawed tomorrow, and you're in heaven.
yum yum yum love thy recipe its so delish....i made it for thy family and LOVED it...=)
The Barilla recipe is even quicker - you cook the pasta in milk which thickens everything, then you just have to add your cheese. It's on the back of their macaroni box with more Italian flavors (I think they use Fontina and Parmesan), but here's their cheddar version: http://www.barillaus.com/recipes/Bari...
I am quite happy with a mix of half velveeta or american cheese or gruyere wedges and half mild cheddar with a roux base or mixed with milk and rice flour as a thickener. I also learned to mix an egg in at the end to thicken it. My "invention" is to top it off with crushed Lay's potato chips, then brown it in the oven. An easy and "dietetic" substitute for buttered bread crumbs.
Unfortunately, I think the recipe doesn't print properly.
I like to use me;t cream cheese in half anf half to make the mac and cheese creamy...and add some PR cheese for more flavor.
Chop up a tomato for a little extra extra color and substance.
I have made this and it is really good- especially as a base. My mood dictates what I'll add to it, as others have shared as well. One day it might be a bit of pepperjack cheese mixed in with the cheddar, another day it might be some minced onion,garlic etc. But something I always do when I make both the stove top version (as well as the baked) is put it in a sprayed glass pan and top with panko bread crumbs. Then I pop it in the oven for a few minutes to give it that crunchy top that my family loves.
It's gotta be WELL DONE. Brown to almost burnt. Toss and flip so both sides get the same browning. Liquidity mac to be avoided at all costs. At Broadway Deli tell em to burn it and then flip it and then burn it again !