Macaroni and cheese is definitely comfort food. For some, a piping hot casserole dish pulled out of the oven sprinkled with bread crumbs is their idea mac and cheese dish. For others, like me, who were raised on boxed macaroni and cheese, prefer the stovetop method. I’ve made a couple of homemade macaroni and cheese recipes where they are baked, and while they taste good, they’re just not for me.
I tried a recipe recently for stovetop macaroni and cheese that used evaporated milk. I did not care for the flavor at all, nor did anyone in my family. Consequently it all went down the garbage disposal. I don’t know why I didn’t think of it before, but this time I put together a batch of my homemade cheese sauce that I have been making for broccoli and cauliflower for years, and poured it over some macaroni elbows. Perfect!
This is delicious, and you can substitute skim milk if you like. The secret is to use your favorite type of cheese. In the recipe, I specify cheddar, but you can use American as well, low fat cheese, white cheddar, or even a Swiss.
NOTE: This recipe makes a one pound box of elbow macaroni. You can cut all of the ingredients in half and make 1/2 box, or easily substitute the type of pasta noodles you use. Shells are a great substitution.
Easy, Creamy Stovetop Macaroni & Cheese