Homemade Stove-Top Mac & Cheese

Boxed mac & cheese is right up there with ramen noodles when it comes to a quick meal. Here's a homemade version that doesn't take much longer than the box mixes.

Stove-Top Macaroni and Cheese, recipe below

This recipe makes a very creamy sauce that doesn't require a roux, and it's very satisfying without being too rich. You can play around with the add-ins to suit your taste. A favorite combination of mine is peas and tuna, and sliced hot dogs or bratwurst is always delicious. The original recipe calls for roasted tomatoes and a sprinkling of toasted bread crumbs, which also sounds very good.

---

Stove-Top Macaroni and Cheese
Adapted from CookingLight.com
Back to the top

Ingredients:

• 1/2 a head of broccoli florets


• 12 ounces large elbow macaroni or medium shells


• 2 cups extra-sharp cheddar cheese


• 1 large egg, beaten


• 1 1/2 teaspoons kosher salt


• 1/2 teaspoon dry mustard


• 1 tablespoon horseradish mayonnaise


• 1/4 teaspoon red pepper flakes


• 1 (12-ounce) can evaporated milk


• 1 cooked chicken thigh, shredded

Directions:

1. Place broccoli florets in a microwavable container. Cover with water, and microwave on 'fresh vegetable' setting just until tender. Drain; set aside.


2. Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat. Add cheese and remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly. Stir in broccoli and chicken.

Makes about 8 1-cup servings

(EoP)