Ingredients

How to make it

  • Boil pasta per package directions.
  • Saute onion in butter in medium/large sauce pan until tender.
  • Add flour to make a thin roux. This won't get bubbly and as thick as normal roux, just cook about 5 minutes to thicken a bit
  • Add cream cheese and break up and stir in until melted, or mostly melted.(a few lil cream cheese lumps are okay...just keep 'em very small)
  • Add milk, salt and pepper, mustard and hot sauce and stir to combine and warm through, but don't boil.
  • Add shredded cheeses and continue to cook on medium/low heat until melted and creamy.
  • Combine with drained pasta. **Serve hot, or, you can undercook the pasta SLIGHTLY and increase the milk by 1/2 cup and put this in your slow cooker for pot lucks, family gatherings, etc.
  • ~~the cheeses I used in the photo representation were: Sharp Cheddar, Colby, Pepper Jack and just a bit of Meunster.
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Reviews & Comments 15

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    " It was excellent "
    pkusmc ate it and said...
    Made this the other night. It was my very first homemade mac n cheese. With a little adjustment to the milk, it came out perfect. Delicious, creamy and GREAT as a leftover!!!
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  • dodgers 4 years ago
    Hi Keni, not on here too much, my puter only seems to go in One direction.HHMM:) Anyway, I think my kids would love this. Thank You for letting us have a go at it! Take care.Patty Cakes:)
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    " It was excellent "
    arrae ate it and said...
    This was yummy! My family loved it. I've been trying to get them off of the velvetta type. And this was perfect. Thanks!
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  • smitty7777 5 years ago
    yes this is a forsure will do recipe...thanks
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    " It was excellent "
    mysticpizza ate it and said...
    A very good and most importantly easy recipe. Different from baked,but still good.
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  • mommyluvs2cook 5 years ago
    This was VERY GOOD!! I'm trying to ween (sp.?) my family off box mac. so this was great! I did have to add a little more milk b/c for some reason mine was pretty thick...but other than that...perfect!
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    " It was excellent "
    lori4flavor ate it and said...
    Hey Keni, I tried the recipe tonight too, and had a similar consistency as Kim, and that was even before I added the pre-packaged cheese. I followed the recipe, but only used 1/2 of everything, with 2 oz cream cheese and 2 cups shredded cheese, adding a bit more milk to try to get that creamy texture. I was thinking it has to do with the fact I used a non-stick pan. Dunno. I think I will have to try it in a different pan next time.
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  • keni 5 years ago
    Hey Kim...there is no doubt that preshredded will greatly change this recipe :( I nearly never use them, the difference in taste and texture is just worth the lil time it takes to shred your own. I'm sorry the texture didn't work for you, but, I promise, as written, there should be NO sign of grainy, at all.
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  • kimnco 5 years ago
    Keni, thanks for this recipe. I loved the flavor, but I took the "easy way out" and used pre-packaged, shredded cheese... I think the anti-caking agents they use must have contributed to a more grainy, almost gummy finished texture to the finished product. I will definitely use this again and take the time to grate my own cheese!
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    " It was excellent "
    lori4flavor ate it and said...
    Sounds so very good to me too! I love sharp cheddar and usually use hot sauce in my own recipe. But gonna try this one real soon! ^5
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  • mattsbelly 5 years ago
    Gonna make this next week. Sounds really good. Thanks
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    " It was excellent "
    lafluers ate it and said...
    Sounds good Keni~ Love mac n cheese..who don't?!
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  • mcboo 6 years ago
    Yummy! A comfort food--can't wait to try it. Thanks!
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  • countygirl28 6 years ago
    This sounds soooo good! Can't wait to try this! Thanks for sharing Keni!
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  • justjakesmom 6 years ago
    Damn girlfriend! This is comfort food at it's best! Excellent, the only way to make mac'n'cheese in my book!
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    " It was excellent "
    trigger ate it and said...
    I like sharp cheese also especially in a recipe like your Creamy Stove Top Mac And Cheese.
    Five forks
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