Once the water has come to a rolling boil, drop in the pasta and cook until al dente according to the package instructions. I was a bit worried after I finished adding all of the shredded cheese, as the sauce took on a cartoonish stretchy consistency, but continued heat and a little stirring resolved it before adding the pasta. Bring a large pot of salted water to boil. Mix with a wire whisk until it becomes a paste and slowly add the milk. In the same pot, melt the butter on medium heat and stir in the flour.
I took a mild risk and made this for the first time on Thanksgiving. Bring a large pot of water to a boil over high heat and cook macaroni according to instructions on the box for al a dente. While the pasta is cooking, fry bacon in skillet and pour off the grease but do not wash the pan. I've made it twice with great results each time, once with the fontina, once without- don't really think it makes too much of a difference. Prepare pasta water by generously salting the water and bringing to a roaring boil. My kids thought it was heaven.ĭelicious- rich, creamy and tangy. Creamy Stovetop Mac and Cheese is an easy and delicious homemade macaroni and cheese recipe made with cheddar cheese soup, heavy cream, mozzarella and cheddar cheese. The flavor is good and it reheats well but my sauce and noodles remained mutually exclusive. The best way I can describe this Mac and cheese is that it’s like a roux-based cheese sauce and an eggy pan-baked Mac and cheese had a baby. Anyhow, my cheese ball never really adjusted, even after adding the pasta and some pasta water to thin. It’s easy, ready in 30 minutes, and uses real cheese.
I didn’t read the reviews before making this and I definitely thought it was due to my janky pre-sliced grocery store Muenster cheese. This stovetop mac and cheese is a basic, straight-forward, no-frills recipe the whole family will love. I’m glad someone else mentioned the stretchy cheese sauce that forms in the pan after mixing in of the cheeses.
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