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Stovetop Mac n Cheese
Posted on 12/31/23 at 9:26 pm
Posted on 12/31/23 at 9:26 pm
I have a few different pastas on deck, fusilli, rotini, penne... I also have plenty of random cheeses in the fridge. Are there any simple stovetop mac n cheese recipes that I can use with which to experiment? Can be anywhere between "boring" all the way to "curiously intriguing."
TIA
TIA
2
Posted on 12/31/23 at 10:53 pm to TronWall
Posted on 12/31/23 at 10:57 pm to TronWall
Stovetop Mac & Cheese
Ingredients
* 1¾ cups water
* 12 ounces evaporated milk
* 8 ounces elbow macaroni
* Salt
* 5½ ounces Sharp Cheddar Cheese, shredded
* 3½ ounces American Cheese, shredded
* 1½ Tablespoons corn starch
* 4 Tablespoons butter
Instructions
1. Add water, milk, mac, and large pinch salt to a sauce pot and bring to boil over high heat, stir occasionally. Reduce heat to medium once boiling. (should take about 8min total to cook).
2. In a separate bowl, mix cheeses with cornstarch to coat.
3. Remove macaroni from heat. Add butter, stir. Add cheese and cornstarch mixture. Stir to melt. Taste for seasoning. Add salt if needed.
Ingredients
* 1¾ cups water
* 12 ounces evaporated milk
* 8 ounces elbow macaroni
* Salt
* 5½ ounces Sharp Cheddar Cheese, shredded
* 3½ ounces American Cheese, shredded
* 1½ Tablespoons corn starch
* 4 Tablespoons butter
Instructions
1. Add water, milk, mac, and large pinch salt to a sauce pot and bring to boil over high heat, stir occasionally. Reduce heat to medium once boiling. (should take about 8min total to cook).
2. In a separate bowl, mix cheeses with cornstarch to coat.
3. Remove macaroni from heat. Add butter, stir. Add cheese and cornstarch mixture. Stir to melt. Taste for seasoning. Add salt if needed.
Posted on 1/1/24 at 9:33 am to cssamerican
While we are on the topic... if anyone has a peppery mac and cheese recipe I have been looking for something that reminds me of deli style hot lunch mac and cheese that was less cheesy and more peppery/buttery
Posted on 1/1/24 at 10:13 am to cssamerican
quote:
American Cheese,
This is a key ingredient that a lot of people miss. American cheese has something in it that allows the other cheeses to melt and emulsify smoothly.
Posted on 1/1/24 at 10:44 am to Jibbajabba
Posted on 1/1/24 at 10:49 am to LouisianaLady
I like that recipe LL.
If you've had leftovers, you know how dense it becomes when it's cold. I want to try making a batch and put it into a loaf pan to chill down. Then slice and griddle to see if it gets crunchy on the outside.
If you've had leftovers, you know how dense it becomes when it's cold. I want to try making a batch and put it into a loaf pan to chill down. Then slice and griddle to see if it gets crunchy on the outside.
Posted on 1/1/24 at 11:53 am to LouisianaLady
quote:
Using evaporated milk will do what using American does.
3 Ingredient Stovetop Mac and Cheese
Will have to try that. May add some pickled jalapenos to give it a bit of a kick.
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