Stovetop Mac & Cheese

Posted on November 15, 2009. Filed under: Uncategorized |

Fast and Easy Stovetop Macaroni and Cheese
Serves 4.


2 cups large elbow Macaroni, uncooked
2 cups low fat Milk
if needed, additional 1/4 cup milk for final cooking
1/2 tablespoon Butter
1/2 teaspoon Dijon mustard
1 teaspoon kosher salt
1/4 tsp nutmeg
1/4 tsp turmeric
black pepper to taste
1/2 cup frozen peas
1 cup Grated Cheese (I used cheddar, parmesan and gruyere)
1 small can tuna fish


1) In medium sauce pan, add milk, raw elbow macaroni, butter, mustard,
salt, nutmeg, turmeric and pepper.

2) On medium heat, slowly bring milk/macaroni mixture to a simmer,
stirring the macaroni frequently as it comes up to a simmer. This will
separate macaroni and keep them from sticking together. DO NOT
LEAVE THE STOVE! The milk mixture will come to a boil very quickly
and leaving it unattended will leave a big mess on your stove stop.

3) Once mixture comes to a simmer, immediately turn down heat to
LOW. Macaroni will slowly cook in the milk. Having your heat too high
will evaporate the milk too quickly!

4) Continue to stir the mixture frequently so that macaroni will cook
evenly and absorb milk evenly. If you don’t stir your mixture frequently,
you will get a big clump of macaroni in the end! Stir, stir stir!

5) Cook for about 15 minutes or until milk has been fully absorbed. At
this point, stir in the peas. If macaroni is not cooked fully, add a little
more milk to mixture ( in small amounts) until macaroni is fully cooked.
This will take about another 5 minutes.

6) When milk has evaporated, stir in grated cheese of your choice. Stir
the cheese evenly into the macaroni.

7) Turn off heat. Place lid on top of pan and cover for about 5 minutes.
This rest period will allow macaroni to plump up and absorb any excess
milk. Drain the can of tuna and stir it into the macaroni. Take a final
taste and add additional salt and pepper to taste.

8) Before serving, stir one final time to mix everything together. Serve



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