Stovetop Mac and Cheese
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
448 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Stovetop Mac and Cheese
Description
This Stovetop Mac and Cheese recipe uses a combination of water, evaporated milk, dry mustard powder, garlic and onion powders, and seasoned salt brought to a boil before adding elbow macaroni. The pasta simmers for 12 to 14 minutes until tender, stirring frequently and adding small amounts of water if the liquid reduces too much to keep the sauce smooth.
After draining to the right tenderness, the pasta is removed from heat and shredded sharp cheddar and Parmesan cheeses are gradually stirred in until melted. The addition of unsalted butter enriches the sauce, which is then seasoned with salt and pepper to taste. This results in a creamy, cheesy dish without using a baked topping or flour roux.
Do not use pre-shredded cheese, as it contains anti-caking agents that prevent proper melting. The liquid quantity may need adjustment depending on the pasta brand, so add water incrementally. A little warm milk or cream can be stirred in later if the sauce is too thick.
Ingredients
- 3 ⅔ cups water plus extra as needed
- 12 ounces evaporated milk
- 3 cups elbow macaroni or short pasta
- ½ teaspoon dry mustard powder
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon seasoned salt
- 2 ½ cups cheddar cheese shredded sharp
- 2 tablespoons Parmesan Cheese shredded
- 3 tablespoons butter unsalted
Instructions
- Bring water, evaporated milk and seasonings to a boil.
- Add macaroni and simmer stirring frequently until the macaroni is tender, 12-14 minutes. Add additional water ¼ cup at a time if needed. Ensure you have liquid in the bottom of the pot to make the sauce.
- Once macaroni is tender, remove from the heat and stir in cheese a bit at a time until melted.
- Stir in butter and season with salt & pepper to taste.
Notes
- Avoid using pre-shredded cheese to ensure the cheese melts smoothly in the sauce.
- Add water in ¼ cup increments during cooking as needed to keep enough liquid for the sauce until pasta is tender.
- Ensure some liquid remains in the pot before adding cheese to create a creamy sauce.
- You may add warm milk or cream if the mac and cheese becomes too thick after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448 | 22% |
| Carbohydrates | 28g | 9% |
| Protein | 19g | 38% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 141mg | 47% |
| Sodium | 558mg | 23% |
| Potassium | 187mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 985IU | 20% |
| Calcium | 392mg | 39% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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