Stovetop Macaroni and Cheese Recipe
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The addition of Dijon mustard takes this supreme comfort dish into another realm. Plus, this version ditches any roux-based sauces or baking and instead gets whipped up on the stovetop in mere minutes.
Game plan: If the mac ’n’ cheese is on the runny side, let it sit on the stove for a minute or two before serving to finish absorbing the half-and-half.
This recipe was featured as part of our DIY TV Dinners story.
- 1 1/2 pounds 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. 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, France. 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.
Wow, Love mac and cheese!!
I live in the wilds of Spain, but I love CHOW recipes. This one adapted beautifully with semicured sheep´s cheese and Sriracha hot sauce! YUM!
add a scrape or two of nutmeg, too. yum!
Did anyone find the mustard too overpowering? I enjoyed the dish but next time I'll add a teaspoon instead of a tablespoon. In its original form, my sister recommended to change the name to mac and mustard.
Also, in response to an earlier post, Lay's potato chips healthier than buttered bread crumbs?!
I'm disappointed to see the fat phobia epidemic continuing to run wild. There is a book called "Eat Fat, Lose Fat." Just because it is called fat doesn't mean it makes you fat. :) Not very intuitive I know.
Come on, mac and cheese is supposed to be indulgent, put away the calorie,fat, etc counters for once!
this looks amazing... a once in a while treat! I'll be giving this a shot.
6 cups of cheese and a half stick of butter, and you're going to cut down with LIGHT sour cream? Honestly, if you're looking for a diet dish, maybe mac & cheese shouldn't be on the menu at all...
I think this recipe should include nutritional analysis. If it is indeed 6 servings that is 1 cup of cheese and 1/3 cup of cream per serving. Ouch, that is a lot of fat.
i always put sour cream in macaroni and cheese, but if you want it low calorie, try light sour cream. half and half can be around the same amount as light sour cream, but i prefer sour cream as of the thickness. so i usually use sour cream and low fat milk. for flavor try parsley and colby jack cheese maybe worcestershire sauce.
may i recommend celery seed, dried garlic, lots of red pepper, nutmeg, maybe even a touch of cinnamon?
i love stovetop mac - never do enjoy roux based versions as much. and getting a good spice combo is key in my book!
I don't like the omission of the "roux based sauce". That helps to make it creamy and _keep_ it creamy if it gets reheated. For those who care about such things, the 2 cups of half and half may even have more caloric points than a bit of roux made with butter and some skim or lowfat milk. And you'd miss the definite flavor contribution of the roux.
Different strokes.
I suppose this recipe is good as a quickie though.
But I'll stick with my tried and true formula, which includes the roux and doesn't take more time.
@ herbage: dollop can be solid or liquid
dol⋅lop [dol-uhp] Show IPA
–noun 1. a lump or blob of some substance: dollops of mud.
2. a small quantity: Add a dollop of soda water to the mixture.
–verb (used with object) 3. to dispense in dollops: to dollop whipped cream over the cake
sounds like a super base for mac and cheese, and i am sure whatever blends of cheese you use would be delicious. when i make mac and cheese my favorite part is what my mom always did--top it with thinly sliced tomatoes and brown it in the oven. when you get those intensely flavored browned tomatoes mixed up with the cheese its heaven. try that!
I know macaroni and cheese is no low fat dish, but geez, 16oz cheese, a pint of half and half, 1/2 stick of buttter, what's so terrible with using a roux or if it's damn the torpedoes, why stop at half and half , why not go full cream?
Chacune a sa gout but if i had to take the calorie hit, I think I'd get more comfort out of a quart of ice cream or mess of carnitas cooked in lard.
I love using my skillet for Mac n Cheese. I still bake it off at the end, but there is something so rustic and wonderful about setting the whole pan down at the table and having people dig in. Of course, if it is just you in front of the tv, even more reason to eat straight from the pan! Here is my skillet version:
http://www.biggirlssmallkitchen.com/2...
Love the ingredients and I plan to try this recipe using whole wheat pasta, 2% fat sharp cheese and low-fat half & half.
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 !
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.
Chop up a tomato for a little extra extra color and substance.
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.
Unfortunately, I think the recipe doesn't print properly.
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.
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...
yum yum yum love thy recipe its so delish....i made it for thy family and LOVED it...=)
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.
Breadcrumbs?! Now that's orginial!!
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.
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.
sounds easy and delicious, will have to make it soon.
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!
@nick r: I don't think you can have a dollop of oil. Dollops have to be something solid.
My favorite version uses grated peccorino romano and several dollops of truffle oil.
I'd recommend adding a couple of eggs and swapping out the half-and-half for a can of evaporated milk.
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.
This is great- every bit as quick & easy as the box stuff but so much better!
what's the "reheat" version like? just curious.
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.
Sounds yummy...I just might try it tonight. Nice photo, by the way!
Leave out the tabasco and indulge in Garlic (TexMac).
i did tonight and its delish. definitely a keeper. forget the calories.this is comfort food at its best.
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.........