One Pot Stove-Top Macaroni and Cheese

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. 

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One Pot Stove-Top Macaroni and Cheese

Servings: 8 servings

Ingredients

• 16 oz macaroni
• 1 tsp. salt
• 1 1/2 cups milk warmed
• 1 1/2 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

Instructions

• 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.