15 Minute Stovetop Mac and Cheese
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15 Minute Stovetop Mac and Cheese is a fast and delicious way to enjoy your favorite comfort food—whether you’re all out of your boxed mac and cheese, or you just want to avoid some of the extra preservatives. This recipe is so quick and even yummier than you’d expect, so don’t be surprised if it ruins boxed mac and cheese for you!Â
Mac and cheese—comfort food at it’s finest and with this recipe at it’s fastest! I love how simple this recipe is. How could something so easy yield such rich, flavorful results? Who could ever make a box mix again after making it homemade?
Stovetop Mac and Cheese
When creating this recipe I added a few unusual ingredients because I love adding just a bit more excitement to food. The liquid smoke flavor, Dijon mustard, onion powder and garlic powder blend in so well you hardly know they are there. They just enhance the dish, not overpower it. I love the combination of Cheddar and Monterrey Jack cheese, they are my two favorite cheeses so of course they had to be the two cheeses I used to make this recipe. They both melt so smoothly to create a perfectly silky, decadent macaroni and cheese. Enjoy!
Healthier Homemade Mac and Cheese
There’s a reason blue box mac and cheese is such a household staple—it’s delicious! It’s a quick and easy meal to have on hand, especially for kids. But sometimes you run out and you’re still craving your favorite cheesy meal. I also know that many families want or need to avoid the food dyes and other preservatives in processed shelf-stable food.
This recipe is a great alternative. You can adjust the ingredients to meet the dietary needs of your family, or if you like to make it more spicy or tangy or creamy!
Follow Easy Cooking Zone
15 Minute Stove Top Mac and Cheese
Ingredients
- 8 oz . elbow macaroni noodles
- 3/4 cup milk (I'd recommend 1% or 2%, whole was too rich)
- 1 Tbsp butter
- 1/4 tsp onion powder
- 1/8 tsp garlic powder
- 6 drops hickory smoke flavor , such as Liquid Smoke
- 1/2 tsp Dijon mustard (or 1 tsp if you like more mustard flavor)
- 1/4 tsp salt , or to taste
- 2 large egg yolks
- 1/2 cup evaporated milk
- 4 oz . Medium or Sharp Cheddar cheese , grated
- 3 oz . Monterrey Jack cheese , grated
- Freshly cracked black pepper or cayenne , for garnish (optional)
Instructions
- Cook pasta according to directions listed on package until cooked through (just past al dente), and drain.
- Meanwhile (in order to make this a 15 minute recipe I made the sauce as the noodles were cooking), in a medium saucepan combine 1% milk, butter, onion powder, garlic powder, liquid smoke, Dijon mustard and salt then scald mixture over medium heat.
- In a mixing bowl, whisk together egg yolks with 1/2 cup evaporated milk. Add 1/4 cup scalded milk mixture to egg yolk mixture and whisk, then pour and whisk mixture into saucepan.
- Cook mixture over medium low heat, stirring constantly, until mixture coats the back of a wooden spoon, about 3 minutes. Add cheese and drained pasta to sauce mixture and gently toss mixture with a rubber spatula until cheese has melted. Serve immediately sprinkled with optional black pepper or cayenne pepper.