Easiest And Cheesiest Stove Top Macaroni And Cheese Recipes

Steps:

• Cook macaroni according to package directions.
• In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 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.

Steps:

• Boil noodles in salted water for 6 minutes.
• Drain noodles by tipping over the sink, using a spoon to keep the noodles from falling out (noodles do not have to be completely drained, some cooking water is okay).
• Return noodles to the stove over low to medium heat melt butter and velveeta, stirring occasionally (Add additional meat, veggies or spices). If desired, thin sauce with a little milk.
• Once melted, serve warm immediately.

Steps:

• This step will take approximately 20 minutes, so preheat oven to 350° while working on this step.
• Put macaroni to boil.
• In a medium pot heat butter and sauté onions.
• Add milk, flour, salt and pepper; bring to a rolling boil.
• Slowly add cheddar cheese, stirring while adding.
• After cheddar has dissolved, add the mozzarella, stirring while adding.
• Drain macaroni.
• Add macaroni directly to the cheese mixture in the pot.
• Pour mac and cheese mixture into large lasagna pan.
• Put in oven and bake for 30 minutes or until top is bubbly and golden brown.

Steps:

• Bring water, butter and salt to rolling boil; add macaroni.
• Cook over medium heat for 8 to 10 minutes or until water is cooked down a bit and pasta is ready.
• Take off heat. DO NOT DRAIN.
• Add evaporated milk and Velveeta cheese.
• Stir, then cover pot and allow to sit for a few minutes until cheese is melted.
• Uncover and stir again.
• If too dry, add more evaporated milk.
• Serve.

Steps:

• In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
• Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve 1 cup cooking water, then drain.
• Melt the butter in the same pot over medium heat. Whisk in the flour, mustard powder and paprika; cook, whisking constantly, until smooth and slightly darker, about 1 minute. Slowly whisk in the milk and continue to cook, whisking occasionally, until the sauce thickens slightly and comes to a simmer, 7 to 8 minutes. Whisk in the cheddar, American cheese and cream cheese until melted and remove from heat.
• Add the pasta to the sauce; toss, adding some reserved cooking water as needed to loosen. Season with salt.

Steps:

• Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 cup of the pasta water. Set aside.
• Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
• Add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season to taste with salt if needed. Serve hot.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and set aside.
• Meanwhile, melt the butter in a large saucepan over medium-high heat. When it begins to foam, sprinkle in the flour and stir until it becomes pasty, about 1 minute. Whisk in the milk and half-and-half and bring to a low simmer. Cook, stirring, until the mixture looks thick, about 5 minutes.
• Add the cheddar and Colby Jack cheeses by the handful to the milk mixture, stirring well after each addition until melted. Mix in the mustard, paprika and hot sauce. Fold in the cream cheese and stir well until melted; season with salt and pepper. Stir in the cooked pasta. Serve the mac and cheese immediately while still warm and at its creamiest!

Steps:

• Cook macaroni in a large pot of boiling salted water for recommended cooking time on box.
• Drain and return to pot and add butter.
• Stir macaroni and butter until well blended.
• Add the rest of the ingredients (evaporated milk through pepper) and stir well.
• Set pot over very low heat and cook macaroni mixture.
• Stir constantly until sauce is smooth and macaroni is steaming, 5-10 minutes. The sauce should thicken, if not, slightly raise the heat and cook another 5 minutes.
• DO NOT OVERHEAT OR SAUCE WILL CURDLE.
• If you have family members who like baked macaroni, you can put this into a baking dish and top with breadcrumbs, and then cook in a 350 degree over for 5-10 minutes. Macaroni will still be creamy, and there will be a nice crunchy topping.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes longer or until thickened., Stir in cheese until melted. Drain macaroni; add to cheese sauce and stir to coat. If desired, sprinkle with paprika.