Food, Main Dishes, Quick & Easy Main Dishes, Vegetarian Main Dishes

Macaroni and Cheese…not from the blue box

I found this recipe on Simply Scratch and was very excited to try it.  …but also a little nervous…  I am addicted to macaroni and cheese from the box.  I absolutely love it and crave it all the time!!  I love Kraft brand and Kroger brand has a pretty good mac and cheese too.  Every time I’ve tried homemade stovetop macaroni and cheese I have disliked it. ALOT.  It always makes me crave my blue box mac ‘n’ cheese.

However…

This mac and cheese is definitely a winner.  It is so good, creamy, and CHEESY!  It made me forget all about my blue box macaroni with powdered cheese (well, mostly).

The recipe originally said to bake the macaroni and cheese, but I prefer mine cooked on the stove top for 2 reasons:

(1) That’s the way Kraft does it.  And clearly, my goal is to remind myself of Kraft mac and cheese, using real ingredients instead of powdered cheese.

(2) It’s easier.  1 step and you’re done.  No preheating the oven.  No dirtying another dish to bake it in.  No waiting for it to bake.  Just eating its creamy goodness almost immediately.

So, if you’re like me and addicted to boxed macaroni and cheese, my suggestion is to try this recipe – quickly!  It just might change your mind about homemade macaroni and cheese.  This recipe will definitely get put in my recipe box.  However, I am not completely done trying different mac and cheese recipes.  I still have a couple of variations that I want to try out in the near future because I can never have too much mac and cheese! 🙂

As a postscript, I did bake (in the oven) some of this macaroni and cheese and it was still just as delicious and creamy.  (If you choose to bake it, you can bake it at 400° for 15-20 minutes or until cheese is lightly browned.)

Stove-top Macaroni and Cheese
(adapted from Simply Scratch)
8-10 ounces macaroni noodles
2 Tablespoons butter
1 shallot, chopped
2 Tablespoons whole wheat flour
1 cup heavy cream
1 cup milk
2 cups cheddar cheese, grated
1 cup colby jack, grated
2 Tablespoons cream cheese
1/2 teaspoon prepared mustard
salt and pepper to taste
Romano cheese for topping
1. Boil macaroni according to package directions.
2. Saute shallot in butter until tender, over medium-low heat.  Add in flour and stir for one minute, until fully absorbed.  Slowly add in milk and cream.  Bring to a simmer, then reduce the heat and add in the cheddar, colby jack, and cream cheese.  Once cheeses have melted, add in mustard and salt and pepper, if desired.
3. Pour in cooked (and drained) macaroni and heat through.  Serve with grated Romano cheese, if desired.

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