April 21st, 2008
Stove Top Macaroni and Cheese Recipe
My weekends are typically saved for outdoor activities and relaxation. And with the events of the past month, it is much needed; a move to a new office, poor Internet connectivity and lack of resources, have lead to my increased workload and added stress.
Cooking has been a great creative outlet for me these days, but sometimes, there is little time to think about food. You just want to eat something good, be satisfied and get on with life. Easily said; however, this can be very difficult for someone who refuses to eat fast food. We all have our go-to dish, favorite comfort food and today I would like to share a simple and easy Stove Top Macaroni and Cheese Recipe with you. No, it's not the kind that comes out of the
You can make Stove Top Macaroni and Cheese with any short pasta. However, I like to use Barilla's Elbows, the ridges that cover the outside of this twisted tubular pasta helps the cheese sauce to grab hold. As for the main ingredient, you can certainly experiment with different kinds of cheese. I usually make it with whatever cheese I have on hand in the refrigerator. One thing is for sure, do not use the pre-shredded kind as the melting quality is just not there. It's also good to add at least one type of good melting cheese. Today I made mine with half Monterey and half Fontina. Blue cheese and white cheddar is a good combination as well.
Stovetop Macaroni and Cheese Ingredients
½ pound elbow macaroni
3 tablespoons butter
6 ounces evaporated milk (the unsweetened version of condensed milk found in a can)
½ teaspoon hot sauce
A dash of Worcestershire sauce
A pinch of cayenne pepper
½ teaspoon dry mustard
ground white pepper (fresh black pepper can be used for supplement)
10 ounces cheese, shredded
Making Stove top Macaroni and Cheese
1. Cook pasta according to package directions. I like my pasta al dente for this one.
2. While pasta is cooking, heat a small saucepan over low heat. Whisk together all ingredients minus the butter and cheese. When the liquid is warm, whisk in the cheese little by little, stirring constantly until cheese is melted. Make some adjustments as necessary with salt and pepper. Make sure that you do not boil over or burn the cheese sauce, it can happen pretty quick and at that point you'll have to abandon and start over.
3. Drain the pasta, return to the pot and melt in the butter. Stir in the cheese sauce and mix until fully coated. Serve in a bowl and eat warm.
I certainly will be sharing a baked macaroni and cheese recipe in the near future. But for now, let us know your favorite cheese combos for mac'n'cheese. Aged sharp cheddar? Gruyere with white cheddar? Maytag or a Danish blue? Leave your comments below.