I’ve been experimenting with mac & cheese recipes and methods. My favorite so far is Pressure Cooker Macaroni and Cheese.
But I started wondering if this could be made on top of the stove. One of the things I like about the pressure cooker method is that it’s all done in one pot. It also uses real cheese and milk, but doesn’t require the making of a white sauce. (Not that making white sauce is hard, but sometimes you want to go even easier that that.)
What I found out is that you can use the same recipe as the pressure cooker version to make this dish on the stove. I didn’t think it was quite as creamy as the pressure cooker type, but it was still very good. And my stove takes forever for a pot of water to boil, so I still think the pressure cooker is faster.
If you don’t have a pressure cooker though, this is definitely worth a try.
Serves: 8 servings
- 16 oz macaroni
- 1 tsp. salt
- 1½ cups milk, warmed
- 1½ cups half & half, warmed
- 1 tsp. dry mustard
- pinch cayenne pepper
- 8 oz cheddar cheese, shredded
- 8 oz Monterey Jack cheese, shredded
- black pepper, to taste
- Add macaroni and salt to a pot of boiling water and cook according to package directions.
- Drain, but don't shake all the water from the pasta. It's okay to leave it a little wet.
- Place macaroni back in the pot.
- Stir in mustard, cayenne, milk, half & half and cheese.
- Stir to combine and let the cheese melt with the pan over the burner on very low heat.