Macaroni and cheese stovetop. Something new from my kitchen!
We all love macaroni and cheese. What is there not to love, right?
But most of all, I will never prepare the boxed kind, which is to my son’s chagrin.
In my quest to find the most straightforward and decadent recipe, almost 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 beautiful dish: 25 minutes and you have an excellent dish for 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.
Macaroni and Cheese Stove Top
- 8 slices bacon 8 slices cut into 1/4 inch thcik pieces bacon
- 2 tbsps unbleached all purpose flour 2 tablespoons unbleached all purpose flour
- 2 cups whole milk 2 cups warm whole milk
- 1 tsp salt 1 teaspoon salt
- 0.25 tsp mustard 1/4 teaspoon ground dry mustard
- 0.25 tsp hot sauce 1/4 teaspoon hot sauce
- 0.25 tsp Worcestershire sauce 1/4 teaspoon Worcestershire sauce
- 1.5 cup American cheese 1 1/2 cup shredded American cheese
- 1.5 cup cheddar cheese 1 1/2 cup shreeded sharp cheddar cheese
- 1 tbsp chives 1 tablespoon minced fresh chives
- 8 cups elbow macaroni 8 cups hot, cooked elbow macaroni
- 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.
- Cook pasta per manufacturer directions.
- 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.
- Remove from heat. Add both cheeses and stir until melted and smooth. Stir in bacon, chives and cooked macaroni.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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