Macaroni and Cheese Stove Top

  • 25 mins total
  • 5 mins prep
  • 20 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Macaroni and cheese stove top. Something new from my kitchen!

We all love macaroni and cheese, what there is not to love right?  but most of all I will never prepare the boxed kind, and that is to my son chagrin. On  my quest to find the simplest and most decadent recipe, pretty much all my cookbooks came off the shelves. You should have seen the mess! The  below recipe is my adaptation.  Simple, deliciously sinful and gooey… with lots of cheese and bacon…. my kind of dish. The best part of this wonderful dish: 25 minutes and you have a great dish that your children, and adults. will devour. Who doesn’t like that?

From me to you, start preparing the sauce at the same time you start the macaroni pasta, you want them piping hot to help the last bits of cheese to melt.

Giangi's Kitchen Signature

 

Nutrition Facts
Macaroni and Cheese Stove Top
Amount Per Serving
Calories 1676 Calories from Fat 504
% Daily Value*
Total Fat 56g 86%
Saturated Fat 27g 135%
Cholesterol 138mg 46%
Sodium 2097mg 87%
Potassium 983mg 28%
Total Carbohydrates 220g 73%
Dietary Fiber 9g 36%
Sugars 15g
Protein 66g 132%
Vitamin A 23.3%
Vitamin C 0.8%
Calcium 105.1%
Iron 25.6%
* Percent Daily Values are based on a 2000 calorie diet.
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Macaroni and Cheese Stove Top

  • 25 mins total
  • 5 mins prep
  • 20 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 8 slices cut into 1/4 inch thcik pieces bacon
  • 2 tablespoons unbleached all purpose flour
  • 2 cups warm whole milk
  • 1 teaspoon salt
  • 1/4 teaspoon ground dry mustard
  • 1/4 teaspoon hot sauce
  • 1/4 teaspoon Worcestershire sauce
  • 1 1/2 cup shredded American cheese
  • 1 1/2 cup shreeded sharp cheddar cheese
  • 1 tablespoon minced fresh chives
  • 8 cups hot, cooked elbow macaroni

Instructions

  1. In a 10-inch cast iron skillet, cook the bacon over medium heat until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon, and set aside. Reserve bacon fat in pan.

  2. Cook pasta per manufacturer directions.

  3. Whisk flour into the rendered fat. Cook whisking constantly, 2 minutes. Whisk in the milk, salt, mustard, hot sauce and Worcestershire. Bring to a simmer whisking constantly until thickened, almost 15 minutes.

  4. Remove from heat. Add both cheeses and stir until melted and smooth. Stir in bacon, chives and cooked macaroni.

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