Stovetop Macaroni and Cheese
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
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
- Paprika, optional
Reviews
Super easy and quite tasty. Even better the next day.
Didn’t want to put the oven on since it’s a very hot day so I looked up recipes for stove top Mac n cheese. Made it exactly as stated. We all loved it!
I made this but I used a 16 oz package of elbows and I am glad I did, the sauce would have been too abundant with just 7 oz of dry pasta. I didn't have whole milk so I subbed a 12 oz. can of evaporated milk and added 4 oz of skim milk to make 2 cups. This was delish!
Very easy! I used whipping cream and milk. I used a Mexican blend of shredded cheese and two slices of smoked gouda. Then i added onion powder and garlic powder. For protein, i added shredded imitation crab and served it with broccoli. I'd definitely make this again. I love how you can use any kind of cheese on hand
I need the recipe exactly as stated. Very easy. Flavor, meh. which I believe was partly my fault as I used unsalted butter however I did use the amount of salt suggested in the recipe. Once everything was mixed together I put salt and pepper on top and it tasted fine. This is a good basic recipe to play around with. I definitely also suggest using a pound or more elbows which I did. Lots of left overs.
Made this as written, with no paprika, per DSO's request. Instead of using more macaroni, as others had noted there would be plenty of sauce, I added 8 oz cooked ground chicken. I sprinkled my serving with Red Robin seasoning (love that stuff!) It was delicious! Quick and easy....two of my favorite words when it comes to recipes!
On a very hot day when I still want to cook a hot dinner? Stovetop mac n cheese is quick, easy and satisfying. Served with a nice green vegetable and cool tomato/cucumber salad. Also good when I have “nothing in the house” for dinner.
I’ve probably made this a dozen or so times since I first found it. Delicious and so easy. Get lots of compliments. I always make a full 16 oz pkg of rotini noodles. Recipe makes plenty sauce for a full pound. I like the rotini noodles. The cheese sauce clings so we’ll. I didn’t even realize the recipe called for only 7 ounces. Make a full pound! I also added 1/2 tsp of dried mustard. Very good recipe. Kids and adults both love it. Enjoy!
A nice alternative to baked Macaroni and Cheese. We loved it, the only change we made was using Pepper Jack Cheese, because I like the extra kick it adds.
Loved this! My Mom used to make stove-top mac and cheese with cheddar and Velvetta, and I'd quit adding cheddar when my kids were little because they didn't like the stringly.....silly kids, not my genes. I did add some Velvetta to taste like Mom's, had to.