Stove Top Macaroni and Cheese Recipe

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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 blue box (although I must admit it, too, has a time and place), and no, it's not that healthy considering you are eating half a block of cheese over pasta. But I promise that it is just as easy to make as the blue box and tastes so much better!

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
2 eggs
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
kosher salt
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.

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21 Responses to “Stove Top Macaroni and Cheese Recipe”

  1. Pages tagged "stumblers" Says:

    […] tagged stumblersOwn a WordPress blog? Make monetization easier with the WP Affiliate Pro plugin. Stove Top Macaroni and Cheese Recipe saved by 22 others     KingAnimethe3rd bookmarked on 04/22/08 | […]

  2. seosurvivorNo Gravatar Says:


  3. MarshallNo Gravatar Says:

    Will definitely try it! I have a good friend who adds truffles to his mac and cheese, and it’s ridiculously good…expensive, but so good.

  4. mattNo Gravatar Says:

    gretchen *loves* macaroni & cheese. this recipe sounds super simple, i’ll have to give it a try next time we make some. thanks.

  5. adminNo Gravatar Says:

    @Marshall – truffles and truffle oil makes every thing taste ridiculously good. A bribe I don’t mind taking.

    @seosurvivor – does your little daughter like Mac’n’Cheese?

    @matt Let me guess, Gretchen is from Wisconsin, right? :)

  6. FlashNo Gravatar Says:

    The blue box mac gets better if you add blue cheese. Mmmmmmmmmmmmmmm.

  7. FumiNo Gravatar Says:

    @Flash, thanks for sharing, I agree 1000%!! At my place we call it the “adult flare” :)

  8. AdmanNo Gravatar Says:

    I can comfortably go on record that this comfort food is excellent having tried it last night at WB’s CA HQ. Wonderful. Please put a rush order on that Baked M&C recipe. Kampai!

  9. adminNo Gravatar Says:

    @Adman it was great having you guys over, you made the birthday week very special. Very much looking forward to the next time. I will get the photos of your beautiful son over your way soon!

  10. tcarrollNo Gravatar Says:

    That looks absolutely delicious. I am going to make mac n cheese for dinner tonight =)

  11. adminNo Gravatar Says:

    @tcarroll – Let us know how it turns out! :) :) :)

  12. FoodaholicNo Gravatar Says:

    Looks soooo good. I never heard of using evaporated milk for mac&cheese before. Sounds fantastic. Can’t wait to try it.

  13. adminNo Gravatar Says:


    I always keep a can or two of the evaporated milk handy in the pantry. Just like a bottle of clam juice and can of clams so I can make some linguine white clam sauce.

    Let us know what cheese combo you go with.

  14. FoodFreakNo Gravatar Says:

    Another good idea is to make a simple roux so that you have a nice thick sauce…its also a good thing to do if you don’t have a lot of cheese on hang. To make a roux take a teaspoon of butter or other fat and put it in a sauce pan. When completely melted add an equal amount of flour. stir constantly. This will form a paste to which you can add your other ingredients!

  15. adminNo Gravatar Says:


    Totally agreed, roux/bechamel is a great way to thicken things up. Although I must admit, I save the hassle of making bechamel sauce for the baked macaroni and cheese. Stove top is my go to easy comfort.

    What kind of cheese do you like to use?

  16. ShannonNo Gravatar Says:

    Mmmm. This looks delicious. I am going to make it, I know you said not to use a pre-shredded cheese, but we just picked up some Provel cheese in St. Louis. It melts like nobody’s business. Thanks for the recipe.

  17. adminNo Gravatar Says:

    If it melts then you don’t have to worry :)

    Most shredded cheeses have some additive called cellulose, which act as an anti caking agent. It is used to keep cheese from clumping, getting moist and molding.

  18. adminNo Gravatar Says:

    @John – No, affiliation with Seaside Market but that is the model that I am going after. The recipe will be tweaked and I will keep updating this post to share.

    I heard through the grapevine that one of the butchers from Seaside Market is now working at a franchise grocery store in Encinitas. Supposedly they now offer the burgundy marinated tri tip for fraction of the cost. Not sure if it’ is Ralphs, Vons, Albertons. Hoping to find this out soon.

  19. cocoNo Gravatar Says:

    This looks delicious. I’ve always baked my mac and cheese. Will try this soon.

  20. RachaelNo Gravatar Says:

    After looking online for quick, easy, and creamy macaroni for an hour i think i have found the one. Will deff. let you know how the boyfriend likes it. Happy Valentine’s Day <3

  21. JanieNo Gravatar Says:

    oohhh…Love Mac and Cheese on the stove top…Try fontina and gruyere..(or edam)
    And if you want to add some nutrition the best recipe I ever tried, for macaroni and cheese, was to break up cauliflower and mix them into the mac and cheese…(you can blanch it in the end of the pasta cooking) so good…

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