Homemade Creamy Stove Top Macaroni and Cheese

Every home chef needs a reliable Homemade Creamy Stove Top Macaroni and Cheese recipe, and this is about to become your go-to recipe.  Don’t get me wrong, I love a great baked mac and cheese, but every so often I want a mac and cheese that is quick and easy.  Not to mention creamy and dreamy.  This is perfect as it is loaded with cheese, and broccoli is sprinkled in to make it healthy.

I have been meaning to share this recipe for months now.  Originally, it was going to be shared as a back-to-school dinner;  but, then I got busy.  Now, every time I walk down the pasta aisle and eye a box of mac and cheese, I think of this recipe and you.  Then I dash over to the cheese aisle, grab the ingredients and head home to indulge.  It is the ultimate meatless meal.

We are definitely in cuddle weather, and what better recipe to share then creamy stove top mac and cheese.  We love this dish.  It is loaded with two kinds of cheddar, buttery shallots and fresh garlic.  We like a little heat so the addition of chili flakes is perfect.  The amount of cheese in this recipe is over the top, so the addition of broccoli makes me feel a little better about it.  Isn’t it healthy that way?

When I am making either a stove-top or oven baked macaroni and cheese, I always under cook the pasta by a couple minutes.  The reasoning for doing this?  Even though you drain the pasta when the cooking time is up, it continues to cook.  I don’t like the pasta to become mushy as it is mixed and/or baked with the creamy, cheesy bechamel mixture.  Therefore, if the directions on the box of pasta says 8 minutes, only cook for 6.  As well, I like to make a paste out of the fresh garlic.  I simply peel the garlic, and mash it with a little salt.  I use a mortar and pestle to do this;  but, if you don’t have one, then mashing with a knife is just as easy.  I add the garlic paste, after the shallots are softened.  I do not like the bitter taste of over-cooked garlic and this method prevents that.  All that you taste is lovely, fresh garlic.

Think of this recipe as a base for stove-top macaroni and cheese, as you can become very creative with it.  For non- veggie loving fans, it is also great with chunks of smoked ham, grilled chicken, left-over Thanksgiving turkey or spicy chorizo.  Or try adding blanched cauliflower or roasted butternut squash – so good.

 

More stove top macaroni and cheese recipes

 

Stove-top Mac and Cheese - The Novice Chef

Three Cheese Stove Top Macaroni and Cheese - Life’s Ambrosia

Stovetop Butternut Squash Macaroni and Cheese - Damn Delicious

One Pot Creamy Mac and Cheese - White on Rice Couple

 

 

 

 

 

Comments

  1. Love the broccoli in there!

  2. I guess I know what I’ll be making for dinner tonight!

  3. Oh how I want a big bowl of this right now!

  4. That is just a big pot of evilness, isn’t it? Love it. I often find mac and cheese cloying – too much creaminess so I end up getting bored. I think shallots and garlic (not to mention some spice) is a genius way to make it more interesting.

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