Stovetop Mac & Cheese

Stovetop Mac & Cheese

I have been on a quest for the past few years to learn to make good homemade mac & cheese. Jim does not like the baked versions (texture thing with creamy cheese and crunchy top) so I've been trying stovetop recipes. I think we've gone through 5-6 recipes and every time, it's "that was okay".  This recipe is perfect!  It is so rich and creamy.  Another plus is that it uses one skillet!  I think we finally found a keeper!

Ingredients:
3 1/2 cups water
1 (12 oz) can evaporated milk
12 ounces elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon paprika
3 cups shredded cheese, we use Colby jack
2 tablespoons butter, cut into small chunks
ground black pepper to taste
*original recipe calls for 1/2 teaspoon dry mustard and 1/4 teaspoon hot sauce, I haven't tried it with those yet because Jim doesn't like either of them. 

Directions:
Bring water, 1 cup of evaporated milk, macaroni and salt to a simmer in a 12-inch nonstick skillet over high heat.  Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9-12 minutes.  Whisk the remaining evaporated milk, cornstarch, and paprika together in a small bowl, then stir into the skillet.  Continue to simmer until slightly thickened, about 1 minute.  Off the heat, stir in the cheese, one handful at a time.  Stir in the butter and season with salt and pepper to taste.  Serve immediately. 


By: Mel's Kitchen Cafe


So, here is another version we also like.  I found this recipe for mini mac & cheese appetizers and love the base!  My favorite thing about this recipe is that I always have the ingredients on hand.  I have to be intentional with the first recipe about keeping the pantry stocked with evaporated milk.  So, this is my recipe to use when we're out of that.  It's still delicious!

Stovetop Macaroni and Cheese

Ingredients:
1/2 pound elbow macaroni
2 tablespoons butter
2 tablespoons flour
1 cup milk
4 oz. Colby jack cheese
4 oz. American cheese (deli sliced, chopped)
1/4 cup parmesan
1/4 teaspoon paprika

Directions:
Cook the macaroni in salted water until al dente.  In separate pan, melt the butter over medium heat. Whisk in the flour for 2 minutes.  Whisk in the milk and cook, whisking, until boiling, about 5 minutes.  Add the cheeses and paprika.  Fold in the macaroni. 
We like to have this with homemade chicken nuggets! 

For the mini mac & cheese appetizer
Take base above and fold in an egg yolk before adding the macaroni.  Spray mini muffin pan with cooking spray and sprinkle with parmesan cheese.  Spoon macaroni into muffin cups (about 1 rounded tablespoon each) and sprinkle with parmesan cheese.  Bake at 425* for 10 minutes.  Let cool for 5 minutes. 


By: Food and Wine