Cooking Cheese Macaroni Over Stove

Cooking Cheese Macaroni Over Stove

In a revolutionary twist, this macaroni and cheese recipe takes the ultimate comfort dish to new heights. With no roux-based sauces or baking involved, this quick stovetop version is ready in mere minutes!

If your mac 'n' cheese ends up a tad runny, simply let it simmer for a minute or two on the stove before serving. This will give it a chance to soak up the half-and-half.

This recipe was part of our DIY TV Dinners feature.

• Serves: 6 to 8
• Difficulty: Effortless
• Prep Time: 10 minutes
• Total Time: 15 minutes

Ingredients (8)

• 1 1/2 pounds elbow macaroni pasta
• 16 ounces shredded extra-sharp cheddar cheese (approximately 6 cups)
• 2 cups half-and-half
• 4 tablespoons unsalted butter (1/2 stick)
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon hot sauce, like Tabasco

Instructions

1. Prepare a big pot of well-salted water and bring it to a boil over high heat. Add the pasta and cook according to the manufacturer's instructions.
2. Drain the pasta and transfer it back to the pot set over low heat. Add the remaining ingredients and stir until the cheese has melted. Season with additional salt and black pepper if necessary. Serve immediately.

Pairing Recommendation: Laurent-Perrier Brut L-P Champagne, France. The high-low pairing of the tangy cheddar, Dijon mustard, and Tabasco with the Champagne's briskness and bubbles creates a harmonious contrast to the dish's richness.

With enrichment data:

This easy, stovetop macaroni and cheese recipe incorporates Dijon mustard for an extra kick of flavor. Prepare it in as little as 20 minutes with adjustable ingredients.

Ingredients

• 1 pound elbow macaroni
• 4 tablespoons unsalted butter
• 2 large eggs
• 6 ounces heavy cream
• 1 teaspoon kosher salt
• Ground pepper to taste
• 1 teaspoon Dijon mustard
• 10 ounces freshly grated cheddar cheese (mild, medium, or sharp)
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Cook the pasta in a large pot of boiling, salted water until it's al dente. Drain and set it aside.
2. In the same pot over low heat, melt the butter. Toss the cooked pasta in the butter to coat it evenly.
3. Whisk together the eggs, cream, salt, pepper, and Dijon mustard in a medium bowl.
4. Pour the cream mixture into the pasta pot and stir until well combined. Add the grated cheddar cheese and Parmesan cheese (if using). Stir continuously over low heat until the cheese melts and the sauce is creamy.
5. Serve immediately or keep warm in a slow cooker.

For a refreshing accompaniment to this rich dish, try a glass of sparkling water with lemon or a fruit juice, like apple or grapefruit. For adults, a dry Riesling or a light-bodied beer, such as a pale ale, complements the creamy cheese and the slight tang from the Dijon mustard.

1. This 'uncategorized' macaroni and cheese recipe, originally part of the DIY TV Dinners feature, offers an effortless twist with a unique incorporation of Dijon mustard, elevating the classic dish.
2. With a 'nutrition' focus on serving sizes, the stovetop macaroni and cheese recipe serves 6 to 8 individuals and can be prepared in less than 20 minutes, making it a quick and delightful option.
3. If you find your mac 'n' cheese ends up 'runny', simply let it simmer for a minute or two on the stove before serving, allowing it to soak up the half-and-half for a perfectly creamy consistency.
4. To enjoy the delicious flavors of this dish with enrichment data, consider serving it with a glass of dry Riesling or a light-bodied beer, such as a pale ale, carefully balancing the creamy cheese and the slight tang from the Dijon mustard. Give your meal a nice finish by crediting the recipe creators.

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