Quick Stovetop Macaroni and Cheese

By zhanghengshuo

6 Person

20 Minutes

0 Calories

Easy stovetop macaroni and cheese recipe with grated cheddar cheese, milk, butter, macaroni pasta, and cubed ham. Cheddar cheese can be notoriously stringy when melted. To keep the cheese from getting too stringy, it helps to coat it lightly with some flour or cornstarch. Adding some water to the sauce helps, as well as some lemon juice. Stirring encourages stringiness so keep the stirring to a minimum.

Ingredients

Freshly grated black pepper
1/4 cup ham, chopped into 1/4 inch cubes
1/2 tsp. lemon juice
1 1/4 cups milk, heated until steamy, but not simmering
2 tbsp. flour
2 tbsp. unsalted butter
2 cups uncooked elbow macaroni
1 tbsp. salt
2 quarts water
1 tsp. cornstarch
1/2 pound cheddar cheese, grated

Method

01

In a medium-sized bowl, mix cornstarch with the grated cheese, so that the cheese is coated, set aside. The cornstarch will help the cheese from getting too stringy.
02

Cook the macaroni pasta in boiling water: Heat 2 quarts of water with a tablespoon of salt to a rolling boil in a thick-bottomed saucepan. Add 2 cups of elbow macaroni and follow the cooking time instructions on the package, minus about 2 minutes.
03

Cook until al dente—cooked through, but still slightly firm. Drain the pasta. Melt 2 Tbsp butter in a large saucepan on medium heat. Whisk in 2 Tbsp flour. Let cook for about a minute.
04

Slowly dribble in 1 1/4 cups milk, while whisking (to avoid clumping) until the sauce is smooth. Slowly add the grated cheese, whisking until smooth. Stir in the lemon juice. If the macaroni isn't ready yet, lower the heat to a level just high enough to keep the sauce warm.
05

Add the cooked macaroni and ham to the cheese sauce. Stir to combine. Do not over-mix. Sprinkle with some freshly grated black pepper. Serve immediately.

Related Tags

Mac and Cheese Recipes

Quick Stovetop Macaroni and Cheese

3.6

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

Freshly grated black pepper

1/4 cup ham, chopped into 1/4 inch cubes

1/2 tsp. lemon juice

1 1/4 cups milk, heated until steamy, but not simmering

2 tbsp. flour

2 tbsp. unsalted butter

2 cups uncooked elbow macaroni

1 tbsp. salt

2 quarts water

1 tsp. cornstarch

1/2 pound cheddar cheese, grated

03 Method

Step 1

In a medium-sized bowl, mix cornstarch with the grated cheese, so that the cheese is coated, set aside. The cornstarch will help the cheese from getting too stringy.

Step 2

Cook the macaroni pasta in boiling water: Heat 2 quarts of water with a tablespoon of salt to a rolling boil in a thick-bottomed saucepan. Add 2 cups of elbow macaroni and follow the cooking time instructions on the package, minus about 2 minutes.

Step 3

Cook until al dente—cooked through, but still slightly firm. Drain the pasta. Melt 2 Tbsp butter in a large saucepan on medium heat. Whisk in 2 Tbsp flour. Let cook for about a minute.

Step 4

Slowly dribble in 1 1/4 cups milk, while whisking (to avoid clumping) until the sauce is smooth. Slowly add the grated cheese, whisking until smooth. Stir in the lemon juice. If the macaroni isn't ready yet, lower the heat to a level just high enough to keep the sauce warm.

Step 5

Add the cooked macaroni and ham to the cheese sauce. Stir to combine. Do not over-mix. Sprinkle with some freshly grated black pepper. Serve immediately.

04 Author