You don't have to heat up the oven to have a delicious meal of mac and cheese. This is a guide about stove top mac and cheese recipes.
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I need a easy mac and cheese recipe, stovetop preferably. Thanks.
By Rosie from Canada
1 can cheddar cheese soup
1/2 can water
1/2 can milk
Bring to a boil stirring now and then. When boiling add 1 cup (I prefer 1 1/2 cups) uncooked noodles to the boiling pot. Let cook until noodles are done. Be sure to stir occasionally so it doesn't burn on the bottom. My teenagers like this better than the box kind. I also add a touch of butter at the end.
Old recipe from Tennessee. 1lb bag of macaroni, 1/2 box Velveeta cubed. Boil noodles tis tender, drain most of the water, but leave at least 1/4 of the water.
The very best is by Food Network's Alton Brown. Easy, too.
My Fav Mac 'N Cheese
1 1/2 cups elbow macaroni
1 lb small curd cottage cheese
8 ounces sharp Cheddar cheese, grated
4 tbs margarine
1/4 cup milk
salt and pepper to taste
Put on a large pot of water to boil. Salt heavily. When it comes to a boil, add macaroni and cook al dente.
Meanwhile in a heavy 2 quart pot, combine cottage cheese, Cheddar cheese, margarine, milk and salt and pepper. Over med-low heat, bring to a boil, stirring occasionally, until Cheddar is melted.
Drain macaroni and combine in a greased 2-qt casserole. Top with buttered bread crumbs and bake for 20 minutes.
No, this isn't strictly stove top. If you lack an oven, pop it in the microwave for 5-10 minutes.
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Looking for a mac and cheese recipe cooked on the stove and that is easy to make.
Jennifer from Orlando, FL
My mom always just cooked macaroni on the stove and then melted Velveeta and mixed the two. Still my favorite. (10/17/2007)
Stovetop Macaroni and Cheese
2 large eggs
1 (12 ounce) can evaporated milk
1/4 tsp. hot red pepper sauce
2 tsp. salt
1/4 tsp. ground black pepper
1 tsp. dry mustard, dissolved in 1 tsp. water
8 oz. elbow macaroni
4 Tablespoons melted butter
12 ounces sharp cheddar, American, or Monterey Jack cheese, grated, about 3 cups.
Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 tsp. salt, pepper, and mustard mixture in small bowl; set aside.
Meanwhile, bring 2 quarts water to a boil in large saucepan or Dutch oven. Add remaining 1-1/2 tsp. salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt.
Pour egg mixture over buttered noodles along with 3/4 of the cheese; Stir until thoroughly combined and the cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.
After I boil the macaroni noodles, I add either Velveeta/or slices of American cheese. As it melts, I add a small amount of milk and maybe a teaspoon of butter. mmmmmm good! (10/17/2007)
1 can cheddar cheese soup
1/2 soup can of milk
1/2 soup can of water
1 cup UNCOOKED elbow pasta
Mix soup, milk & water in saucepan. Stir in pasta. Cook over low heat until pasta is done, stirring often. (10/17/2007)
By Sandy Kinney
Thank Food Network's Alton Brown!!
Stove Top Mac-n-Cheese
Recipe courtesy Alton Brown
Show: Good Eats
Episode: For Whom the Cheese Melts 2
1/2 pound elbow macaroni
4 tablespoons butter
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
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.