Slowly stir in shredded cheese until it has melted completely. Bring to a quick boil, then reduce heat and allow to simmer, whisking frequently, until sauce has begun to thicken, about 5 to 10 minutes. I high recommend grating block cheese for this recipe. Pour in the cold milk and whisk to get rid of the lumps. Can I use pre-shredded cheese?Ībsolutely not! Pre-shredded cheese is often coated with cellulose or other additives to prevent clumping which negatively affects melting. I also like to mix in other cheeses like fontina, colby jack, parmesan, and gruyere.
#Best stovetop mac and cheese with no milk for mac
Stovetop Mac and Cheese FAQs What cheese melts the best for mac and cheese?įor stovetop mac and cheese I really love using cheddar as a base! It has tons of flavor and melts really well. Fresh herbs like basil, cilantro, or chives.Think of this recipe for stovetop mac and cheese as a blank canvas for you to customize! Try adding some of these tried and true mix-ins to really make this recipe extra special. Options for customizing Stovetop Mac and Cheese I used a combination of sharp cheddar, fontina, and parmesan. Just add your favorite cheeses and you’re ready to go! I recommend mixing some different styles of cheese together–melty, salty, and flavorful, for best results. This recipe for stovetop mac and cheese doesn’t call for any flour or roux because the starchy pasta water combined with the evaporated milk is all you need for a silky sauce. Using just barely enough water to cover the pasta ensures that your pasta water is extra starchy, creating the base for the sauce. Butter. A couple of pats of salted butter really take this mac n’ cheese recipe to the next level.It’s coated with cellulose and won’t melt very well. Just make sure to not buy pre-shredded cheese. Cheese. Use your favorites here! I used a mix of sharp cheddar, fontina, and parmesan cheese.Cream. This is optional, but I love a little cream for extra richness in stovetop mac and cheese.You absolutely need to use evaporated milk to make this recipe work. It’s creamier and won’t break like regular milk. Evaporated Milk. Evaporated milk is milk with some of the water content removed.Pasta. Obviously, macaroni elbows are a classic, but you can swap in other small pasta shapes like mini penne, orecchiette, or small shells.This recipe is the easiest to make and you only need a handful of pantry staples. Throw in your favorite mix-ins or toppings for the best and easiest mac and cheese side dish ever. This stovetop mac n’ cheese is the perfect holiday recipe because it doesn’t take up oven space and it’s so easy to customize. Any recipe that only requires 5 ingredients, one pot, and 20 minutes is amazing. Stovetop mac and cheese is my go-to comfort food recipe.
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