Stovetop Macaroni and Cheese

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I cannot believe we’ve been hosting a cheese blog for nigh on a year now, and have not uttered a word on Mac and Cheese. I’m half American, for crying out loud. This is a comfort food staple if ever there was one. This is not the first time this has happened (see the grilled cheese incident). It is high time we remedy that.

Brace yourselves, lads.

Macaroni and cheese had been around for centuries, literally, before it spread throughout the US, imported by none other than Thomas Jefferson himself. Believe it or not, it was an upper class delicacy for a very long time – until factory production and widespread recipes made it more accessible, naturally obliterating it’s fancy appeal along with it.

Their loss, our gain, I say.

The fur has been flying ever since, arduous debates tearing the country apart. I jest, of course, although there seems to be a fair amount of competitiveness as to which pasta, cheese, extra ingredients or whatnots to use. Rumors have reached my ears of (gasp!) deep fried mac and cheese being sold at fairs. Even mac and cheese pizza. Lord save us.

Please don’t go there. Mac and cheese is glorious as is. Creamy, cheesy, hearty, comforting.

As crisp fall nights prowl the streets, leaves fade to breathtaking hues of gold and fire, and sweaters and warm socks sneak their way back into our everyday lives, so does comfort food become a necessity.

Trust me on this one. Next time you feel bone-tired and chilled the bone and any other fall-induce bone-related discomfort, whip this up, curl up on your couch with a good book or movie, and simply enjoy the magical healing powers of comfort food.

For other pasta recipes, check out one of these wonderful ideas:

Pasta with vegetables and ricotta cheese

Goat cheese and leek pasta

Spaghetti alla Carbonara

Vegetable Cannelloni

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Stovetop Macaroni and Cheese

Servings: 6 to 8

Prep time: 25 minutes

You will need:

  • 500 gr elbow macaroni, or any other type of short-cut extruded or decorative cut pasta
  • 1l, or 4 generous cups milk
  • 4 tablespoons butter
  • 750ml, or 3 cups water
  • 200gr of cheddar, or mozzarella, or 100gr each, grated
  • a dash of cayenne pepper and garlic powder, to taste
  • salt and pepper, to taste
  • a shot of tabasco, optional

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Combine the pasta, milk, butter, cayenne, garlic and water in a large pot.

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Bring to a boil, then reduce heat and simmer for about 8 to 10 minutes, stirring often and adding water as needed to avoid drying out.

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When the pasta is tender enough for your taste, remove the pot from the heat.

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Stir in your cheese, or cheeses, immediately.

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Season with salt and pepper to taste, and, if so inclined, add a shot of tabasco for a extra little kick.

Feel free to play around with this. Switch out the cheddar for something more fancy and exotic, top with breadcrumbs and brown in the oven, add bacon, onions, mushrooms, or any other extra ingredient you think might pair well with the cheese. There are infinite variations, and don’t rule out a second appearance of this, modified, of course, on our blog. Stay tuned further recipes 🙂

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2 thoughts on “Stovetop Macaroni and Cheese

  1. Pingback: Ultra fast pasta with mozzarella | May the cheese be with you

  2. Pingback: Crispy Cheddar Fish | May the cheese be with you

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