Thursday, 15 December 2011
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Stove Top Macaroni and Cheese
This is a guest post from Kirbie's Cravings.
My brother requested that I find a macaroni and cheese recipe that is creamy, homemade, but still resembles the instant Kraft ones we ate as kids. So I’ve been on a mission to discover the best homemade stove top recipe.I tried a recipe a few months back that seemed promising but ended up being a complete mess. I tried another recipe recently that got good reviews on Allrecipes. I changed the recipe around to accommodate the ingredients I had on hand.
The macaroni and cheese was pretty creamy, cheesy and easy to put together. But it’s not exactly what I am looking for. It had a ton of cheese in it too, which didn’t look so pretty once it got cold. I’m going to continue searching for the ultimate recipe. Does anyone have any recommendations?
Macaroni and Cheese
Ingredients:
1 1/2 cups uncooked elbow macaroni
1/4 cup butter
2 tablespoons all-purpose flour
1 teaspoon mustard powder
1 teaspoon ground black pepper
2 cups milk
16 ounces shredded cheddar cheeseDirections:
1. Bring a saucepan to a boil. Add macaroni, and cook until not quite done, about 6 minutes.
2. In a separate saucepan, melt the butter over medium heat. Mix in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk. Add in the cheese, and stir constantly until the sauce is thick and smooth.
3. Drain noodles, and stir them into the cheese sauce. Serve while warmAdapted from All Recipes
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Comments (8)
Try adding velveeta, I know it's not real cheese, but it adds a lot of flavor and might bring it closer to the packaged taste.
aahhhhh totally gonna try this!
I'm debating going to cook this right now actually...
"My brother requested that I find a macaroni and cheese recipe that is
creamy, homemade, but still resembles the instant Kraft ones we ate as
kids."
Why? Is there a health issue? because the Kraft is going to be easier than any home made, and home made isn't going to taste like the kind made with powdered cheese. Is it just a personal challenge, or is there backround info we need before we hunt down a recipe for you?
That is pretty close to my recipe, except I use a bit of gruyere (sp?) a little bit of american sliced cheese, instead of all cheddar, and some sour cream to add to the flavor/creaminess. I agree with the velveeta addition as well, a little of that will smooth out the rest of the sauce, and keep it from separation.
i'm definitely going to try this.
add some red onion and ham, and red pepper, and paprika <3
MAC AND CHEESE IS LOVE!