Extra Creamy Stove Top Macaroni & Cheese (Boiled in Milk)

mac & cheese

Extra Creamy Stove Top Macaroni & Cheese

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If you love rich and creamy mac & cheese then this recipe is for you!!  When I saw this delicious concoction over at Plain Chicken, I knew I had to give it a try!  It’s very simple and although it takes a little time, it’s totally worth it!

I used cheddar but feel free to play with the cheeses for different flavors or to use up what you have on hand!

 

TROUBLESHOOTING

This recipe is really easy to make yet we had a few comments that it was not coming out creamy like the photograph.  I work hard to make sure that every recipe on this site works well and comes out tasty and as expected.

I went ahead an made 3 batches of this recipe with different cheeses to try to see what the problem was.  As you can see from the photo below, I think I’ve figured it out!  When the macaroni is done cooking in the milk, you do not want it dry.  You may need to add more milk to the pot if it is mostly evaporated.  The macaroni noodles should be as moist as the photo above BEFORE you add in the cheese.  Once you add the cheese, remove it from the stove and stir until the cheese has melted (boiled cheese will take on a grainy texture).  I hope this helps you enjoy this delicious dish!

1. I used preshredded cheddar blend & added extra milk after noodles had cooked, delicious & creamy.

2. Shredded cheddar myself & added extra milk after noodles had cooked, delicious & creamy.

3. Shredded cheddar myself & DID NOT add extra milk.

Delicious Mac & Cheese on the stove top...  here is some troubleshooting solutions!

 

Extra Creamy One Pot Mac & Cheese (Boiled in Milk)

Rating: 51

Extra Creamy One Pot Mac & Cheese (Boiled in Milk)

Ingredients

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  • 2 cups uncooked macaroni noodles
  • 2 1/2 - 2 3/4 cups milk
  • 1/4 teaspoon garlic powder
  • 1 tablespoon butter
  • 1/4 cup water
  • 1 cup shredded cheddar cheese
  • 2 tablespoons cream cheese
  • 1/2 teaspoon pepper

Instructions

  1. In a saucepan combine milk, garlic powder, butter and water. Bring to a boil.
  2. Add in macaroni noodles, reduce heat to low.
  3. Continue to simmer stirring frequently until noodles are cooked (about 20 minutes).
  4. Watch to make sure the liquid doesn't completely evaporate. You can add extra milk 1/4 cup at a time if the liquid is low.
  5. Once the pasta is cooked, ensure the noodles are not dry. They should be as moist as the photo above.
  6. Stir in remaining ingredients and cover for 3 minutes.
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Comments

  1. Sarah Prieb says

    Mmmmm, this was so good! I’ve been craving mac ‘n’ cheese but without all the chemicals and having a hard time finding a good recipe. This is definately the new favorite!

  2. Riley says

    The picture looks so good, but I was wondering if the recipe would be the same if I used already cooked noodles instead?

    • says

      Hmm… I think it’s the starch from the noodles that makes it rich and creamy. If you did use already cooked noodles it may not thicken up and I’d worry that the noodles would get mushy.

      • Kayli says

        I thought maybe it was too hot? But it didnt curdle until I added thecshredded cheddar. Perhaps I’ll try simmering it a little more gently.

        • says

          Did you just use regular cheddar cheese (or light?)? I did a little bit of reading online and found that it could be the type of cheese or too high a temperature when the cheese was added.

          If you do try it again, I’d suggest to grate the cheese as finely as possible and be sure to remove from the heat once you add the additional ingredients. I hope this helps!

  3. Beth says

    I made this tonight and it was DELICIOUS! Made it exactly as directions stated. Used 2% milk and no curdling. This is a keeper!

  4. Ashley says

    I just made this and the sauce is delicious! However, my sauce came out thin and not very creamy. I added about 1/2-1 cup more of shredded cheddar, hoping it would thicken up. It stayed the same thin consistency. Any ideas why? I did use almond milk instead of cows milk. Would that make a difference? This is still an amazing recipe that I’d like to try again. Maybe with different milk to see if that had anything to do with the consistency. Thanks for sharing!

    • says

      I’m glad you enjoyed it Ashley! How much milk did you add? Was there a lot of milk left in the bottom of the pot once the pasta was cooked? Did you use standard macaroni (not gluten free etc)?

      I haven’t tried it was almond milk, so I can’t say for sure if that was what caused your sauce to be thinner.

      • Ashley says

        There was a bit of milk left over after boiling, and I used whole wheat macaroni. After sitting overnight, the sauce thickened up beautifully! Since I added the extra cheese to try and make it thicker, it was a bit rich for my taste so I went ahead and cooked up some more macaroni noodles and added them in. It is now perfect! Thanks again for the recipe, and the feedback!

        • says

          Yummy! I’m so glad it worked out for you! I wonder if the whole wheat macaroni didn’t absorb as much of the milk? Either way, I’m glad you enjoyed it! Thank you for sharing with us!

  5. Suzie says

    This was one of the best and easiest recipes I’ve found…Wondering what the nutrional content per service of this recipe is?

    thanks!

    • says

      I have never cooked with gluten free noodles so I’m not sure if it would work or not! If you give it a try, please let us know what you think!! :)

  6. Chrissy says

    I’m so disappointed!! This looks so great and I have been craving home made Mac and Chesse. I’m not sure what I did wrong but my cheese turned into a clumpy, chewy mess! :( Any ideas why?

    • says

      Hi Chrissy! Thank you so much for your feedback. You are not the first to let me know that you had trouble with this recipe so I knew I had to take another look at it.

      I remade the recipe 3 different ways today and have added the troubleshooting to the page. Hopefully this helps!

      A couple things to note, I used regular macaroni noodles (not whole wheat/gluten free etc). Pre-shredded cheese worked just as well for me.

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