Creamy Stove Top Mac and Cheese is a one post dish that makes a great, luscious mac and cheese by cooking the pasta in the milk! Yum!
Craving some mac and cheese? Then try this one post recipe. You cook the pasta in the milk. It makes it so rich and creamy!
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Happy National Mac and Cheese Day!!
My kids love mac and cheese so much. But they typically only love the kind from the blue box. What?!!? You don’t love my homemade mac and cheese?! RUDE!
When I made this awesome Creamy Stove Top Mac and Cheese my kids basically refused to eat it. (OMG, you’re killing me guys!) But my husband came to the rescue and told my daughter that it was Taylor Swift’s Mac and Cheese. (hmmm?)
Well, he sold her on eating it, which made Hunter eat it, all because she loves her so much and he said I looked up her recipe online and made it for them. They ate seconds. LOL!
Creamy Stove Top Mac and Cheese
I love one pot cooking, so this mac and cheese is a great recipe if you are like me and want a delicious easy dish to make!
Instead of making a rue to create the cheese sauce that is added to cooked pasta, you do all of the cooking in one post, right on your stove top.
Cooking the pasta in the milk and spices will create a very flavorful and creamy mac and cheese.
To get started, you quickly rinse the raw pasta in a colander. Then place the pasta in the post with the water, milk, butter, mustard powder, salt, and nutmeg.
Using medium heat, slowly bring the milk to a simmer. Frequently stir as it comes to a simmer. This prevents the pasta from sticking to the bottom and together. *Don’t leave unattended or it can quickly burn or boil over!*
Once the milk is simmering, turn down the heat to LOW. The pasta will cook slowly in the milk. Keep stirring frequently!
Cook for about 10-15 minutes, or until pasta is done and milk has been absorbed. If the pasta is not done then add more milk/water in small amounts until pasta is al dente.
When the pasta is ready, stir in the cheese to evenly coat the pasta.
Remove from heat, let it rest for 5 minutes. This will allow the pasta to plump a bit and soak in excess milk. You can also add in more milk at this time if it appears to dry.
Enjoy this comforting, delicious Creamy Stove Top Mac and Cheese for dinner tonight! It is a great week night dish that your family will love!
What kind of cheese do I use?
This recipe is so great because you can use a variety of different kinds of cheese. The different blends you make will make each batch of mac and cheese delicious and unique.
Using cheeses like cheddar, jack, swiss, brie, Parmesan, gouda, or goat creates wonderful flavor.
You’ll want to remember to balance out the use of hard cheeses with soft cheese to create a nice, creamy texture.
My mac and cheese came out dry! What happened?
A few things can account for this-
- You cooked it too quickly. Next time turn the temperature down a bit.
- You use too much and cheese and not enough or a soft creamy cheese. Remember to balance out the cheese you use next time
- You used shredded cheese. Shredded cheese has anti-caking ingredients to prevent the cheese from sticking all together in the bag. That will absorb more of the liquid in the pot, vs if you shredded cheese by hand. Keep this in mind and add more milk from the start if you are using shredded cheese, or use shreded cheese by hand next time.
To help fix a dry mac and cheese, slowly add in more warmed milk and gently mix to combine. If you add in cold milk, it will take more time to add in as it will need some time to come up to temperature and to make the cheese extra melty.
- 1 pound of pasta, such as elbow or fusilli
- 2 Cups water
- 3 cups of 2% milk, you may need an additional 1/4 cup or so more for final cooking
- 1 tablespoon butter
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 1/2 teaspoon of nutmeg
- 2 cup of grated cheese- you may combine cheese like cheddar, swiss, gouda, parmesan, asiago, jack, blue, etc. Just make sure to balance a hard cheese with a easy melting soft cheese
- pepper to taste (black or white- depends on cheese and preference)
- Cooked, crumbled bacon
- Diced ham
- Diced Tomatoes
- Steamed broccoli
- Toasted Breadcrumbs
- Quickly rinse the raw pasta in a colander.
- In a medium sized pot, combine the pasta, water, salt, butter, mustard powder, salt and nutmeg.
- Using medium heat, slowly bring the milk to a simmer. You must stir the pasta frequently as it comes to a simmer- this prevents pasta from sticking to the bottom and sticking together. As well, it and keeps the milk from burning on the bottom.
- Once the milk is simmering, turn down the heat to LOW. The pasta will cook slowly in the milk (Don't, be inpatient! If you have the heat on too high it will make the milk evaporate too quickly!)
- Frequently sir the pasta to prevent the pasta from clumping together.
- Cook for about 10-15 minutes, or until pasta is al dente and milk has been absorbed. If pasta is not done then add more milk/water in small amounts until pasta is cooked.
- When pasta is ready stir in the shredded cheese.
- Remove from heat and cover. Let it rest for 5 minutes- this allows the pasta to plump a bit and soak in excess milk.
- Salt and Pepper to taste and Enjoy!!
Inspired by White on Rice Couple
For added flavor, you can use a truffle butter
If your pasta is a bit dry when you add the cheese in, add in 1/4 Cup of milk and mix well before letting it rest.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 624Total Fat: 34gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 108mgSodium: 1290mgCarbohydrates: 43gFiber: 5gSugar: 5gProtein: 36g