mariadnoca
Moderator
The friend who shared this with me says for cheese she uses about a full cup of shredded cheddar, one piece of american for the gooey factor, and then about 1/4-1/2" of a herb goat cheese log. Another friend tried this immediately and gave rave reviews.
One Pot, Stove Top Macaroni & Cheese Recipe
Yield: 3-4
**Update- please read the comments by readers (at the link) before you start the recipe. Technique is very vital to making this recipe a success, as well as the type of ingredients, milk, cheese & macaroni that you use.
Some readers have had great success, while others have not. The input and advice from previous readers are extremely valuable.
The key to keeping this recipe creamy is to make sure the flame is low and to consistently stir the pot. The mac elbows need to be cooked slowly in the milk and any high heat will cause the milk to curl. Don't leave the pot unattended.
Obviously with the stove top, there won't be that cheesy crust that forms on top. But toppings of toasted bread crumbs or bacon should be a nice exchange.
Ingredients:
2 cups large elbow Macaroni, uncooked (about 1/2 lb)
2 cups low fat Milk (about 16 oz) , or more if needed
**if more milk is needed, additional 1/4 cup milk at a time for final cooking. **Macaroni pasta varies so much! have additional milk on hand, or be ready to increase the heat if your macaroni doesn't absorb fast enough.
1 tablespoon Butter, for flavor ( I tried this recipe once without the butter and I didn't notice any difference with the recipe. More heart healthy!)
1/2 teaspoon Mustard powder
1 teaspoon Salt, plus additional for final season later
generous dash of Nutmeg
1 cup Grated Cheese, any one or combination of ( jack, cheddar, swiss, mozzarella, gouda, parmesan*, asiago*, pecorino*) *Hard cheeses are best combined with a secondary, softer, better melting cheese. Cheese varies in flavor and salt level too!
additional toppings: bacon bits, bread crumbs, chopped parsley, diced tomatoes (optional)
black pepper to taste (optional)
Directions:
1. Place raw elbow macaroni in colander and quickly rinse under water. Let drain.
2. In medium sauce pan (about 3.5 qt), add milk, raw elbow macaroni, salt, butter, mustard powder and nutmeg.
3. On medium heat, slowly bring milk/macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. This will separate macaroni and keep them from sticking together. DO NOT LEAVE THE STOVE! The milk mixture will come to a boil very quickly and leaving it unattended will leave a big mess on your stove stop.
4. Once mixture comes to a simmer, immediately turn down heat to LOW. Macaroni will slowly cook in the milk. Having your heat too high will evaporate the milk too quickly!
5. Continue to stir the mixture frequently so that macaroni will cook evenly and absorb milk evenly. If you don't stir your mixture frequently, you will get a big clump of macaroni in the end! Stir, stir stir!
6. Cook for about 15-20 minutes or until milk has been fully absorbed.
**If macaroni is not cooked fully, add a little more milk or water to mixture ( in small amounts) until macaroni is fully cooked. This will take about another 5 minutes.
7. When milk has evaporated, stir in grated cheese of your choice. Stir the cheese evenly into the macaroni.
8. Turn off heat. Place lid on top of pan and cover for about 5 minutes. This rest period will allow macaroni to plump up and absorb any excess milk.
9. Take a final taste and add additional salt to taste. Before serving, stir one final time to mix everything together.
Serve immediately.
http://whiteonricecouple.com/recipes/stove-top-one-pot-macaroni-cheese-recipe/
One Pot, Stove Top Macaroni & Cheese Recipe
Yield: 3-4
**Update- please read the comments by readers (at the link) before you start the recipe. Technique is very vital to making this recipe a success, as well as the type of ingredients, milk, cheese & macaroni that you use.
Some readers have had great success, while others have not. The input and advice from previous readers are extremely valuable.
The key to keeping this recipe creamy is to make sure the flame is low and to consistently stir the pot. The mac elbows need to be cooked slowly in the milk and any high heat will cause the milk to curl. Don't leave the pot unattended.
Obviously with the stove top, there won't be that cheesy crust that forms on top. But toppings of toasted bread crumbs or bacon should be a nice exchange.
Ingredients:
2 cups large elbow Macaroni, uncooked (about 1/2 lb)
2 cups low fat Milk (about 16 oz) , or more if needed
**if more milk is needed, additional 1/4 cup milk at a time for final cooking. **Macaroni pasta varies so much! have additional milk on hand, or be ready to increase the heat if your macaroni doesn't absorb fast enough.
1 tablespoon Butter, for flavor ( I tried this recipe once without the butter and I didn't notice any difference with the recipe. More heart healthy!)
1/2 teaspoon Mustard powder
1 teaspoon Salt, plus additional for final season later
generous dash of Nutmeg
1 cup Grated Cheese, any one or combination of ( jack, cheddar, swiss, mozzarella, gouda, parmesan*, asiago*, pecorino*) *Hard cheeses are best combined with a secondary, softer, better melting cheese. Cheese varies in flavor and salt level too!
additional toppings: bacon bits, bread crumbs, chopped parsley, diced tomatoes (optional)
black pepper to taste (optional)
Directions:
1. Place raw elbow macaroni in colander and quickly rinse under water. Let drain.
2. In medium sauce pan (about 3.5 qt), add milk, raw elbow macaroni, salt, butter, mustard powder and nutmeg.
3. On medium heat, slowly bring milk/macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. This will separate macaroni and keep them from sticking together. DO NOT LEAVE THE STOVE! The milk mixture will come to a boil very quickly and leaving it unattended will leave a big mess on your stove stop.
4. Once mixture comes to a simmer, immediately turn down heat to LOW. Macaroni will slowly cook in the milk. Having your heat too high will evaporate the milk too quickly!
5. Continue to stir the mixture frequently so that macaroni will cook evenly and absorb milk evenly. If you don't stir your mixture frequently, you will get a big clump of macaroni in the end! Stir, stir stir!
6. Cook for about 15-20 minutes or until milk has been fully absorbed.
**If macaroni is not cooked fully, add a little more milk or water to mixture ( in small amounts) until macaroni is fully cooked. This will take about another 5 minutes.
7. When milk has evaporated, stir in grated cheese of your choice. Stir the cheese evenly into the macaroni.
8. Turn off heat. Place lid on top of pan and cover for about 5 minutes. This rest period will allow macaroni to plump up and absorb any excess milk.
9. Take a final taste and add additional salt to taste. Before serving, stir one final time to mix everything together.
Serve immediately.
http://whiteonricecouple.com/recipes/stove-top-one-pot-macaroni-cheese-recipe/