There are lots of side dish options out there, but is there really a more classic or delicious one than macaroni and cheese? While baked macaroni and cheese is wonderful, it’s not always practical when you are trying to get dinner on the table asap. This stovetop version goes from start to finish in less than 30 minutes.
This macaroni and cheese is oh.so.creamy. The recipe calls for shredded cheese and I am begging you, please shred your own. This is not the recipe to take a shortcut and use pre-shredded cheese. You want it to melt nice and smooth. Now lets talk about the types of cheese used in this recipe. Monterrey Jack is softer, melts easily and adds to the creaminess and I also like to use sharp cheddar to give it a great flavor. Now the day I made it this for the blog I used white cheddar, but I’ve also used a traditional sharp cheddar and we like that too.
I’ve served this macaroni and cheese with sandwiches, burgers, and meatloaf…the possibilities are endless. It is also delicious served like my grandma did – topped with the Classic Chili with Beans recipe I posted earlier this week. Enjoy!
Stovetop Macaroni and Cheese
- 3 1/2 cups water
- 1 12-ounce can evaporated milk
- 12 ounces about 3 cups elbow macaroni
- 1 teaspoon cornstarch
- 1/4 teaspoon dry mustard
- 1 1/2 cups sharp cheddar cheese - shredded
- 1 1/2 cups Monterey Jack cheese - shredded
- 2 tablespoons butter - cubed
- Salt and pepper to taste
- Bring the water, 1 cup of the milk, macaroni, and dash of salt to a simmer in a large nonstick skillet over medium-high heat. Cook at a simmer, stirring often, until the macaroni is tender and the liquid has thickened, about 9 to 12 minutes.
- In a measuring cup, whisk the remaining milk, cornstarch, and mustard together. Stir into the skillet and simmer until slightly thickened, about 1-2 minutes.
- Take the pan off the heat and stir in the shredded cheese, one handful at a time. Stir in the butter until combined and season with salt and pepper to taste.
- Slightly adapted from a recipe found here.