How to Make Simple Stovetop Mac and Cheese
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Tired of boxed mac and cheese? Julia shows Bridget how to make Simple Stovetop Macaroni and Cheese. Get the recipe for Simple Stovetop Macaroni and …
Just made this tonight and it was so yummy. The best by far. Adding this as a keeper! Thx u!!
Gotta healthy it up though—einkorn pasta. Insulin is too high in the American diet..causing all the diseases you can name plus just basic obesity. Ditch the processed flour and get some whole einkorn. Real cheese too.
It's only four ingredients! Water, pasta, milk, american cheese, cheddar cheese, cayenne pepper, dijon mustard, panko breadcrumbs, and olive oil. Four simple ingredients! Oh, and parmesan!
Really would have helped if the cheese amounts were expressed by weight, not volume.
What’s up with this recipe being behind a pay wall on the website???
I counted 8 ingredients not 4
Love watching you two 👍🏽
If you have others she was laying around could you add them? I’m thinking pepper jack, smoked Gouda, pecorino Romano etc.
How critical is the Dijon here?
Man, that looked so delicious! I'm going have to give that recipe a try real soon!
VERMONT CHEDDAR?
I independently arrived at this same recipe about five years ago and made it one time all in the pot and then couldn't remember how I did it so wasn't able to repeat the process. I'm glad America's Test Kitchen figured it out. It really was the best mac and cheese I'd (accidentally) made. Usually I go the béchamel route.
Hi Ladies
You are the best!
Idk I prefer the evaporated milk version you made years ago
It is not only four ingredients
How much cheese by weight did she add
This is delicious!
Looks good, but one pot and 4 ingredients went RIGHT out the window. 😛
Leave it ATK !! Love them !! This always comes out perfect !! I use land o lakes American cheese and Sargento Cracker Barrel cheddar cheese blend with smoking cheddar so good never had a problem
I felt it was too dry (lacking in sufficient cheese sauce), and not quite rich enough. So on my 2nd try, I used half and half instead of milk, added 1/5 stick of salted butter. I also reduced the amount of Macaroni to 7 ounces. I used deli American, and I use the ATK recommended best Cracker Barrel extra sharp Cheddar. Used their amount of mustard and cayenne. Perfect!
I tried this tonight, and it was one big, 'o nasty, grainy mess. Won't be making this again. Going back to boiling my noodles in one pot and making the cheese sauce in another.
I used buttercase cheese, velveeta from a jar, sharp cheddar and i tossed in some meat lovers' sausage & bacon crumbles.
Yum!
its actually 10 ingredients not 4 LMAOOO
Y’all are one of my favorite tv cooking show! I eat vegan/gluten free due to health issues but I love watching still! Learning various tips and tricks to be safe and efficient in kitchen is fun interesting!
Making this recipe for a family gathering but I need to double it as this won’t be enough. Do I merely just double the amounts of each ingredient? Just wondering what others have done. Many thanks and can’t wait to make this
Thank you! Cannot wait to try this recipe tomorrow!
Here's the recipe for everyone.
MAC 'N CHEESE (ATK)
MAC 'N CHEESE:
1 1/2 c. water
1 c. whole milk
8 oz. Barilla elbow macaroni, weighed
1/8 t. Cayenne Pepper
1/2 t. Dijon Mustard
1 c. Deli American Cheese
1 c. Extra Sharp Cheddar
BREAD CRUMBS:
1/3 c. Panko Crumbs
1 T. olive oil
Salt & Pepper (little)
2 T. Parmesan Cheese
DIRECTIONS:
Bring water and milk to boil on high.
Add macaroni and lower heat to med-low and simmer uncovered. Cook just past al dente, 6-8 min.
Add while still on heat: cayenne pepper, mustard, and American cheese. Mix together for a minute.
Take off heat and gently mix in Extra Sharp Cheddar cheese for 10 sec.
Put on lid to slowly melt cheese.
Make bread crumbs:
Toast crumbs, olive oil, and salt & pepper in skillet. Stir and watch carefully 3-4 minutes.
Once bread crumbs are done, place in bowl and add 2 T. of Parmesan cheese.
Take off pan lid and taste to see if you need to add more salt or pepper. Stir mac 'n cheese and enjoy. Serve with bread crumbs.
I use this recipe and a base for my baked mac and cheese. I use 1 cup milk, 1 cup chicken stock, 1/2 cup water to cook the macaroni. I use the called for American cheese and spices, along with 1 tsp of seasoned salt. Then I add add 8 oz cottage cheese and 2 oz smoked gouda and mix well. I then throw in the sharp cheddar and mix per the instructions. I dump everything into a butter rubbed 9×13 dish, top it off with provolone cheese and bake it in the oven @ 350 F for 20 – 30 mins to melt the cheese and brown it. This is soooo good.
Bridget can cook for me anytime!,…Mmmmm!…:o)
Whey too thick.
Kayla hi
Hmmmm not one pan
There is a major problem with this recipe: it is addictive!!!! I love it.
brought here by Babish
looks awesome.
Why does ATK keep using panko breadcrumbs, known primarily for being dryer than conventional crumbs, and dousing them in butter or oil?
5:25 is some #WAP
Made this, we didn’t like it. It was cheesy but the flavor wasn’t our cup of tea.
What cheddar cheese did you use? Extra sharp cheddar tends to be aged longer, hence the extra sharp but it also doesn't melt as easy as sharp, medium or mild, so it would really be good to know what America's Test Kitchen used for their mac 'n cheese.
I just made this and the liquid was a bit much for the amount of cheese given in the recipe but I just kept adding more American cheese till it was the right consistency. Also, instead of EVOO to brown the Panko bread crumbs I did 1 T of butter, which I browned first before putting in the crumbs. (technically you are using 2 pans btw) And finally, I didn't just add the bread crumbs to the top. I put a layer of sharp cheddar and put the pan into the oven to brown that (nunnie of sorts) and THEN I stirred it out of the oven and put the crumbs on top for each serving. I got the idea for the nunnie from Chic Fil A because they actually have amazing mac and cheese and that was one of the reasons why! The only thing that would possibly make this any better is lobster. OH speaking of lobster, have you ever made lobster poutine on the show???
woof ❣️ from an old 58 year old dog in the pacific northwest. <sigh> now i have to buy milk and mercun cheese – which i never do. tempted to go all super sharp cheddar from tillamook, but like you folks said: breakage. ok. i'll do it your way. i also like barilla pasta. always buy that.