Stove Top Mac N Cheese Recipes

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:

• 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:

• 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.

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 until al dente. Drain and reserve.
• 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. Stir until the mixture looks thick, about 5 minutes. Add the Cheddar and Colby Jack cheese by handfuls, stirring well after each addition until melted. Mix in the mustard, paprika and hot sauce. Then fold in the cream cheese and stir well until melted. Season with salt and pepper. Lastly stir in the cooked pasta.
• Serve the mac and cheese immediately while still warm and at its creamiest.

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:

• In a large saucepan over medium heat, melt the butter. Add the onions, including juices, and cook until tender, about 2 minutes. Add the garlic, white pepper, paprika, and salt and freshly ground black pepper, to taste. Cook for a few minutes to let the flavors bloom, and then slowly stir in the heavy cream. Bring to a simmer, stirring occasionally, and cook until slightly thickened, about 8 minutes. Add the cheeses and stir until melted, then remove from heat. Stir in the pasta and toss until thoroughly combined. Season with salt and pepper, to taste. Transfer to a serving bowl and serve warm garnished with parsley.

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:

• Preheat broiler rack so that top of 1-1/2 quart baking dish will be 4 inches from heat source. Preheat broiler.
• Cook pasta according to package directions; drain.
• In same pot, heat Alfredo sauce over medium heat; stir in 1-3/4 cups cheese and Worcestershire sauce until smooth. Stir in pasta.
• Transfer to baking dish; sprinkle with remaining cheese.
• Broil 1-2 minutes or until cheese is melted and edges are lightly browned.

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:

• Cook the macaroni in a pot of boiling salted water.
• Meanwhile, saute the Canadian bacon in a large, non-stick saucepan for about 5 minutes.
• Whisk the milk and flour together in a bowl, then add to the saucepan, bringing it all to a boil, while stirring constantly.
• Reduce heat to medium and stir in cheese, onion powder and garlic powder.
• Cook until cheese melts.
• When pasta is done, drain it and stir in the cheese mixture.
• Add paprika to taste (and for a little extra colour) and serve.