Tanyas Stovetop Macaroni And Cheese Recipes

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THE BEST STOVETOP MAC AND CHEESE

Our super creamy, quick and easy stovetop mac and cheese is better than the boxed stuff, but just as satisfying. The combo of mild American and sharp Cheddar with cream cheese creates a perfectly balanced sauce that will please even the pickiest of palates.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10



The Best Stovetop Mac and Cheese image

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.

Kosher salt
8 ounces elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon mustard powder
1/4 teaspoon paprika
1 1/2 cups whole milk
1 1/2 cups grated sharp yellow Cheddar (about 4 ounces)
3 ounces sliced American cheese, diced (about 1/2 cup)
2 ounces cream cheese, cut into small pieces

STOVETOP MAC AND CHEESE

Provided by Amy Thielen

Categories     main-dish

Time 35m

Yield 2 to 3 servings

Number Of Ingredients 9



Stovetop Mac and Cheese image

Steps:

  • Heat a small skillet over medium heat; add the bacon and cook, stirring, until lightly crisp, 7 to 8 minutes. Drain and set aside; reserve the bacon fat for another use.
  • Bring a 2-quart pot of water to a boil. Salt the water generously; it should taste like light seawater. Add the pasta and cook, stirring occasionally, until just tender to the bite, or al dente. Before draining, use a heavy liquid measuring cup to pull out 3/4 cup of the pasta water; set aside. Drain the pasta and return the pot to the heat.
  • Heat the butter in the pasta pot, then add the cooked pasta. Stir in 1/2 cup of the reserved pasta water. Add the American cheese and stir until smooth. Add the cheddar, milk, pepper and the cooked bacon and mix well. Dribble in extra pasta water as needed to make a soft, creamy sauce. Garnish with parsley if using. Serve immediately.

4 ounces (about 3 to 4 slices) smoky bacon, cut into small dice
Salt, for pasta water
1/2 pound pasta, such as fusilli
2 tablespoons butter
2 ounces American cheese, shredded (about 3/4 cup)
2 ounces aged cheddar, shredded (about 3/4 cup)
2 to 3 tablespoons milk
1/2 teaspoon ground black pepper
1 to 2 tablespoons chopped fresh parsley, optional

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

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8



Stovetop Macaroni and Cheese image

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.

Nutrition Facts : Calories 388 calories, Fat 22g fat (15g saturated fat), Cholesterol 72mg cholesterol, Sodium 542mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

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
8 ounces sharp cheddar cheese, shredded
Paprika, optional

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