Stovetop mac and cheese for a crowd

No baking required. Sign up. Recipes One Dish Meal. Hungry for more? Now Watching: Directions Cook macaroni according to package directions. In medium saucepan, melt butter over medium heat; stir in flour, and cook for minutes stirring constantly to form a roux; add salt and pepper; slowly add milk, stirring well after each addition. Cook and stir until bubbly. Stir in cheese a small amount at a time until fully melted. Drain macaroni; add to cheese sauce; stir to coat. Submit a Correction. Join the Conversation Upload. Most Recent Most Popular. Close Attach Photo Would you like to attach a photo to your submission?

Browse Cancel. Close Attach Photo. Close Report this post? Are you sure you want to report this post for review? This sounds great. I was nervous about the amount of liquid left in the pot after simmering and once the pasta was al dente.

Even after stirring in the cheese, it looked like pasta soup. But after it sat off heat for 20 mins, it was perfectly creamy and delicious! Our family loved it and I will definitely make it again. I made it exactly as written using sharp white cheddar and parmesan cheeses but my only critique would be that I found it to be a little too sharp overall perhaps this is just personal preference.

My husband requested pepper jack as another option, which I think would be delicious. The possibilities are endless! Thanks again, Ali, for another easy, delicious recipe! Needed a quick dinner idea tonight so I did a quick google search for stovetop Mac and cheese and this recipe popped up. It was perfection!!! Absolutely delicious and so easy!! I halved the recipe for my family of four and it made the perfect amount. Being able to make Mac and cheese without having to boil a separate pot of pasta is dangerous for the waste line but awesome when you need a quick dinner on the table!

I made your naan recipe last week too and it was awesome. Thank you so much for all of your great recipes!! Oh my goodness! This will now be my go-to mac and cheese recipe; made it last night for supper and it was absolutely delicious and soooo creamy and cheesy! To be quite honest, I was a little bit nervous about cooking the pasta in the base sauce but it turned out perfectly. The only small changes I made based on what I had on hand was I used garlic puree instead of powder and used sharp white herbed cheddar.

After the cheese was added I added in chopped smoked bacon which I pre-cooked and fresh chopped scallions to make it even more decadent. This sounds delish and I decided to make it…is 1 pound of pasta 1 cup uncooked? We had to wait close to 30 minutes for it to completely thicken, by that time it was cold and we had to re heat. Any suggestions for next time? Maybe cut down the amount of liquid in it? Hey Ali! I put my own spin on this recipe with different cheese and pasta and absolutely loved it.

The BEST Stovetop Mac and Cheese | Gimme Some Oven

I will make it again and again because it comes together so easily. I posted about it on my blog and would LOVE if you would check it out. Very good but now that I know I think 9oz of sharp white cheddar would be suffice. My kiddo-critic said this was much better than my previous recipe on rotation. I even indulged! More like this, pls. So delicious! My husband and I just finished eating. It was perfectly cheesy and creamy! Even my husband liked it!! Thank you for sharing. Hi, this is a friendly warning!! Thanks, this recipe is one step above all the others.

Excellent and easy! Made it two times this weekend. First time for a holiday party and second time for my boy who is visiting for winter break! Easy to mix and match the cheese and add ins like bacon or small bits of veggies. My favorite thing in life is time spent around the table. And all the better with some seriously tasty food to bring us all together.

Print Recipe. Total Time: Melt butter in a large stockpot over medium-high heat. Cook for 1 minute, stirring occasionally. Stir in the pasta, salt, garlic powder, and mustard until combined. Btw, I recommend grating your cheese while the pasta cooks to save time! Reduce heat to medium-low to maintain the low simmer. Continue cooking, stirring occasionally, for about minutes, or until the pasta is al dente. Be careful not to overcook the pasta! Remove from heat, and stir in the cheeses until melted. Serve immediately, and enjoy!! Easy Category: I have never made macaroni cheese from a packet.

I add a little dried mustard powder and a teaspoon of stock powder to increase the flavour.

The BEST Stovetop Mac and Cheese | 1-Minute Video

The comments remind me that years ago a cousin who is an excellent cook had her daughter come home from a sleepover raving about a dinner with I think meatloaf and mashed potatoes. Your opening comment, Deb, about the grocery store being your second home reminded me of my times in the grocery aisles with a child in the cart, almost 30 years ago now. I make the Martha version all the time but only half the recipe since we are only two people. It reheats very well too.

I even gave some to one of my neighbors who then wanted the recipe. When I was in college, back in the dark ages pre-internet, one of my roommates kept taking the cheese powder out of the Mac and cheese box to put on her popcorn. We ended up with so many boxes of just plain noodles. She needed that big container of cheese powder! I made this tonight immediately after reading the recipe. It tasted great, but turned out kind of gummy and all stuck together, not really saucy.

It almost had the consistency of mashed potatoes before I added the pasta. I did use spaghetti it was already cooked in the fridge , which maybe made it all get stuck together even more, but I wish the sauce had been a bit more… loose. Do you have any suggestions? Hm, what kind of cheese? Was the spaghetti cold? That might have done it, where the sauce that would slip easily over hot, just-boiled pasta, would seize up on cold spaghetti.

Ah, yes. No worries, Deb. My daughters, now 25 and 26 how did that happen! Love Mac and cheese with steamed broccoli! Thanks, as always, for another winner! She whisks the flour into the cold milk FIRST and then puts it on the heat with the dollop of butter floating on top. I love it! Thanks for the tip! I used this to good effect.

Stovetop Mac and Cheese

I made this with half parmesan and half sharp cheddar which I made twice as the first got scarfed. I think this may now be my go-to fast mac and cheese recipe going forward. The Serious Eats 3 ingredient mac and cheese was my previous go-to fast recipe. You definitely need to check out this method. I have been making this rather than the boxed stuff for quite some time.

No traditional bechamel- just milk with flour and cheese. Works great for us every time. We made stovetop mac and cheese just the other night off http: We used some hatch chile cheddar we had picked up in Wisconsin, which I can highly recommend. This was outstanding. I intended to double the recipe for two of us, but only had 5 oz of pasta in the pantry rookie mistake! I doubled the sauce and stirred in two cups of steamed broccoli along with the noodles. Also, I had the ends of a well-melting gruyere and a sharp Irish cheddar, so I subbed out about half of the pecorino for those.

OMG it was good—warm, comforting, and oh-so-delicious. Thank you for yet another perfect and simple weeknight dish, Deb! My partner is still talking about how great this recipe was. Since you enlightened me to the difference between Morton and Diamond Kosher Salt, I hope you will be more specific which you used in any given recipe, please. Because of you, I now have both on hand along with a whole raft of others you had no influence over. Thanks, Deb! Until you posted about salt, I had no idea there was anything generally available other than Mortons.

My all time favorite is not Kosher, but Celtic Sea Salt. I also use pink Himalayan salt and Swedish flake often and occasionally fleur de sel or smoked salt. My husband thinks I am nuts to have so many different ones on hand, but I can taste the difference because I have a light hand. Is this happening to anyone else? If yes, might it be possible to fix it? I made this after your insta-story and just now. Huge hit. Last year, while I was pregnant I had one truly prego meltdown. I was living in a foreign country where the cheese game was a bit sad and cheddar was nearly nonexistent.

I spent the next 2 hours crying in bed trying to find a way to have some shipped to me. Every time I make it I overcook the roux and burn the flour. Your instructions are perfect! Learning to try everything and enjoy greens early and understand cooking makes a huge difference! Oh my god Deb. Comfort food is absolutely required today. This saved a really crappy day for me yesterday! Used the pasta, tossed in this delicious homemade cheese sauce I used grated sharp cheddar and swooned with every bite of my well-earned comfort food dinner.

Posts like this are why I love SK so so much. I had a recipe similar to this except it also included dashes of garlic and onion powders and it was amazing and I made it all the time as a teen. It was the first meal that I would routinely cook by myself after, of course, the boxed version. Deb, how would this reheat? I would imagine not very well. This was so delicious. Made it with orecchiette because that was all I had.

My kids and I devoured it. Danger — besides some of the obvious, there are toxic chemicals in most boxed mac n cheese products. From the article: Patisaul said. Emerging research has also suggested links between early childhood exposure to phthalates and neurodevelopmental and behavior problems in young children, including aggression, hyperactivity and possible cognitive delays, said Dr. Sheela Sathyanarayana, associate professor of pediatrics at the University of Washington in Seattle, who studies phthalates. Lo and behold, I am somehow home alone for the first night in a decade oh, children, how you change things and I got to make it as written.

I love mac-n-cheese, but we are rarely able to have it in our house. My wife has a visceral childhood aversion to homogenous white ish foods, so that rules out white sauces, porridge, and even custard sadface. Does anyone else suffer from this? Oh my!!!! It tastes like Cacio e Pepe!!! Thank you!!! Although this looks like a little less work and a nice serving size! Hi, Ann the RVer here. This post bought back many memories. Many, many years ago, when my children were growing up Mac and Cheese was a favorite.

However, I never used the box. I boiled elbow macaroni, when done I added milk, margarine and velveeta cheese until it was a consistency that I was happy with. It was always delicious and my children loved it! I used this recipe as a base; however, what I hand on hand at home was this: The dish turned out delicious!

So good! Thank you for another go-to. I did this with a combo of parmesan and montgomery cheddar. Added freshly shelled peas spring! Such a delight. Meant to add — I used a thick nut milk Nutpods — combo of coconut and almond bc I had no regular milk at home and it still worked great. Hi Deb: I have been following you for years…ever since I found a picture of your kitchen in NY. It looked just like the kitchen in a NY apartment he shared. He did not cook at that time so I only saw it once. I had a good size kitchen but still found your suggestions very useful. I have no downsized and I am really taking your advice although at 84 it is difficult to change.

I made this mac and cheese last night and it is a keeper, I doubled it because I had to make some for my husband and it was fast and easy. Perfect for a raging storm when you need comfort. Made sweet potatoes the night before just a little too salty but yummy. Have both cookbooks and use them often. Tell Mom we all love her apple cake. This is certainly fast, but I had to add a lot more milk to thin in out and, overall, thought it had too much sauce. I actually used more milk and less cheese than specified because I was scaling it up x1.

I could barely get it to melt into the sauce. That being said, it was very very tasty and the toddler certainly had zero complaints.

Stovetop 3 Cheese Mac n' Cheese

I might tone it down a notch next time though. For fast easy grated Parmesan: Then I always have it when I need it in a recipe. I too cannot pass up a weird or out-of-the-ordinary pasta shape. I had to chuckle reading this because I make homemade Mac and cheese for my 5-yr old son and never give him the boxed kind. AKA, did you know you can buy movie theater butter flavor on Amazon? Also I made this tonight with couscous instead of pasta and put your pagrattato breadcrumbs on top and excuse me I think I need to lie down.

I quadrupled this last night for my family of 5. It worked very well with about half Parmesan and Romano and half white cheddar. The kids loved it and declared that it was as good as or better than the box. Next time I will try using some sharper cheese at the end for the adult portion. Thanks Deb! Oh my goodness! I added a spoonful of homemade tomato relish just cos I had it there. I made this last night and it was delicious!

Also, I thought the sauce by itself would be fantastic poured over steamed broccoli or cauliflower, or perhaps sauteed leeks. I heart you so much! I was 18 before I ever tasted Kraft dinner Mac n cheese, and sliced store bought bread, and broccoli wierd as that sounds for the broccoli…my mother grew her own veg and froze or canned it. And not only did broccoli not process well it was always full of bugs that needed too much dumping into vinegar water before steaming.

And still the critters made it to the table. Broc was high maintenance same with cauliflower. I remember her experimenting every year in the garden with pesticides free Broc and cauliflower. To no avail. It usually ended up in the compost. This is a women who is 83 and still goes out with her tongs and plastic bags on slug patrol most evenings to protect her veg in the garden. But when I left home to my own kitchen I spent first years enjoying Broc from the grocery store. Then my husband and I bought our first house in June one year…. With rows upon rows of Broc.


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I thought I was in heaven. Until I cooked it. Ooooh the bugs… That was So they rarely got it.

Easy Stove-Top Macaroni & Cheese

We ate cheese and ice cream etc just not milk by the glass. But all three looooove milk as adults. Sorry for the length. This was perfect, so creamy and cheesy. I used a blend of parm and pecorino and loved it. I highly recommend it! Dangerously easy, hahaha. Only waaaaaaay better! Thanks for helping me satisfy my craving!! And then I ate her portion. She would usually just combine all the cheese we had in the fridge. I was skeptical at first but her dish tasted amazing!

I made it tonight, except I used fusilli and a hunk of extra sharp yellow cheddar and paired it with buttery peas and cheap sauv blanc. Admittedly, as much as I like to cook, I make boxed Mac n cheese a few times a month. I found this cooking recipe to be so simple yet so necessary! I love how you incorporated your own little flare of personal experiences to the post. Great meal for young kids or adults! The tips were also very helpful. Thanks for sharing. I look forward to more yummy post. I just reheated it for lunch. This is exactly what I needed today!

My favorite mac and cheese recipe is a labor of love, and I only make it when I have people visiting because it makes a ton. And so, so quick to make. I quadrupled this for dinner with my husband with pipette shape pasta, using 2 tablespoons bread flour alternative was whole wheat and 2 tablespoons butter for 2 cups milk. Really, super delicious, and the leftovers were great the next day cold for lunch. I read several good stuff here.

Certainly worth bookmarking for revisiting.