Easy, Stove Top, No-Roux Macaroni and Cheese

stovetop

This couldn’t be easier and it’s so tasty, quick, creamy and surprise – there is no butter in this recipe! Thanks for reading, enjoy!

Creamy No-Roux Stove Top Macaroni and Cheese – adapted from The Kitchn

  • 1 pound pasta, any shape
  • 1 1/2 cups milk
  • 2 tablespoons all-purpose flour
  • 3 cups shredded cheese, like cheddar, monterey jack, or colby
  • 1/2 teaspoon salt
  • 1/2 teaspoon powdered mustard
  • 1/4 tsp paprika
  • 1/4 tsp cayenne
  • fresh cracked black pepper to taste

Directions –

1. Bring about 4 quarts of water to a boil over high heat in the pasta pot. Add the pasta and a tablespoon of salt. Cook until the pasta is al dente, about 8 minutes. Drain and set aside.

2. When the pasta has finished cooking, prepare the cheese sauce. Begin warming 1 cup of the milk in the saucepan over medium heat. Whisk together the remaining 1/2 cup of milk and the flour until there are no lumps. When you just start to see tendrils of steam rising from the warming milk, whisk in the milk-and-flour mixture. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream, 3-4 minutes.

3.Turn the heat to low and begin mixing handfuls of cheese into the milk. Stir in the salt and mustard. Stir until all the cheese has melted and the sauce is creamy. Taste and adjust the seasonings as desired. Remove the sauce from heat.

4. In a large serving bowl, combine the pasta and 1/2 of the cheese sauce. Stir to coat the pasta evenly. Add the second half of the sauce and any extra add-ins.

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Cheese Sauce

Quick Post: When faced with the dilemma – “what’s for lunch?” I quickly came up with this solution – nachos! What is a nacho without cheese sauce, right? I remembered pinning this  awhile back and immediately got to work on it. Three ingredients, maybe ten minutes,  resulted in a really tasty cheese sauce that was perfect on our nachos. While I refried these beans, my husband stirred this sauce over medium heat until it became thick and smooth. I successfully transformed leftovers into a fun lunch that everyone enjoyed…score one for me! 😉 Thanks for reading, enjoy!

Cheese Sauce – adapted from Serious Eats

  • 8 ounces extra sharp cheddar cheese, grated
  • 1 tablespoon corn starch
  • 1 (12-ounce) can evaporated milk
  • 2 teaspoons hot sauce (we used green Tabasco)

Directions –

Add cheese and cornstarch to large bowl. Toss to combine. Transfer to medium saucepan. Add 1 cup evaporated milk and hot sauce. Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes). Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries, tortilla chips, burgers, or hot dogs