Stove Top Mac and Cheese – Looking for the creamiest mac and cheese that can be made on the stove top? This is it!
STOVE TOP MAC AND CHEESE
I’ll be honest, my kids love a good boxed mac n’ cheese over any homemade mac n’ cheese. My goal is to make one that they would choose over a boxed version. When I worked out Outback their macaroni and cheese was just Velveeta mixed with cream and it was so dang good.
WHY NOT MAKE A ROUX?
I tried to make several versions of this. Some with a roux and some without. The overall consensus was that the versions made with the roux weren’t as creamy. The cream based versions were by far the ones that stayed the creamiest the longest.
WHAT KIND OF CHEESE DO I USE?
- I’ve found that freshly grated cheese melts the best when making this mac and cheese.
- You can use sharp, medium, or mild cheddar cheese. I’ve noticed that adults gravitate towards sharp cheese but my kids prefer more of a mild cheese.
- Variations such as Pepper Jack, Gouda, Mozzarella, or Colby Jack cheese can also be used as well
WHY ARE THERE EGGS IN MY MAC AND CHEESE?
I know it sounds weird but the eggs give the pasta a silky texture and bind the cheese sauce to the pasta.
OTHER MAC AND CHEESE RECIPES
Yield: 6 servings
Stove Top Mac and Cheese is an easy recipe that is super creamy and extra cheesy.
elbow macaroni, uncooked
- ground pepper to taste
freshly grated cheddar cheese (mild, medium, or sharp – see notes)
(2 1/2 cups)
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.
In a medium bowl, whisk together the eggs, cream, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy and cheese is completely melted.
Source: adapted from Alton Brown
Each serving is 4.56 ounces and 3/4 cups.
Amount per serving (4.56ounces) —