Macaroni and Cheese, a cult favorite of many – this recipe whips up quick and easy – it’s creamy and divine. Hard to believe, but it’s as fast as making the boxed kind, seriously – and far better! You will fall in love… I love this mac and cheese with salmon patties. Quick to through together!
Click the above link to be taken to the recipe on Rachel’s site, where you can easily print, click on the Stay at Home Chef link above to be taken to her site overall – peruse the many fabulous recipes and see for yourself! Or try this link for printing: https://thestayathomechef.com/wprm_print/11947
Since there are only two of us here, I split the recipe in half, the only thing I changed is that I used less butter and no onion powder, but I’m sure it would be great exactly as written!
The Stay At Home Chef’s Easy Stovetop Mac and Cheese
- 1/2 pound (8oz.) elbow macaroni
- 2-3 tablespoon butter
- 1/4c unbleached all-purpose flour
- 3/4 teaspoon ground mustard
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 1/2 cups 2% milk
- 5oz. sharp cheddar cheese, freshly grated
Fill a large saucepan with water, bring to boil, cook macaroni according to package directions (al dente) – Drain well.
In another large saucepan, melt butter over medium heat. Stir in the flour, salt, pepper and mustard powder; cook 1-2 minutes.
Pour in milk and whisk until it’s nice and smooth. Cook over medium-high heat, stirring constantly for 3-5 minutes, until the sauce starts to thicken (This is where Rachel says in the video, you just want to see little simmer bubbles on the edges of the pan, not a boil! I turned it off once it got to that point and it worked perfectly!) – Watch the VIDEO, it makes this even easier!
Turn OFF heat and whisk in the cheese until melted.
Pour the cooked pasta into the cheese sauce and stir well to combine. Serve nice and hot!
TO REHEAT: I oiled a casserole dish, then spread out the refrigerated (leftover) mac and cheese, breaking it up so that it would bake evenly. In a mug I put several tablespoons of panko breadcrumbs, a few tablespoons of parmesan, pepper and just a little drizzle of olive oil, enough to make it into a crumb topping. Sprinkle over the top of the macaroni and put in a 350 degree F oven until warm (about 20 minutes on my oven)
It was fabulous heated up; a bit different, more like traditional baked mac and cheese vs. stovetop. I love both types, so this was a #winwin for me! I served the leftover mac and cheese with an equal size amount of roasted broccoli – oooooh, was it ever good! Thank you Rachel Farnsworth!
🇺🇸A special P.S. – THANK YOU to all Veterans – you are what has made this country so wonderful. Your sacrifices are many – honestly, thank you!🇺🇸
✍️ Until tomorrow…