Quick Stovetop Macaroni and Cheese

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Easy stovetop macaroni and cheese recipe with grated cheddar cheese, milk, butter, macaroni pasta, and cubed ham.

Photography Credit: Elise Bauer

A few months ago I prepared macaroni and cheese this way for some young friends in a sly attempt to broaden their Mac-Cheese horizons away from Kraft.

At first the girls were tentative, but as there was no other lunch apparently forthcoming, they each tried a nibble on one piece of cheese-covered elbow macaroni.

Aldie, who can take 30 minutes to eat a slice of apple, wolfed hers down in 2 minutes flat and asked for seconds! The other girls devoured theirs as well.

Quick Stovetop Macaroni and Cheese Recipe

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  • Yield: Serves 3-4 adults or 4-6 kids

Cheddar cheese can be notoriously stringy when melted. To keep the cheese from getting too stringy, it helps to coat it lightly with some flour or cornstarch. Adding some water to the sauce helps, as well as some lemon juice. Stirring encourages stringiness so keep the stirring to a minimum.

Ingredients

  • 1/2 lb cheddar cheese, grated (about 2 cups, packed)
  • 1 teaspoon cornstarch
  • 2 quarts water
  • 1 Tbsp salt
  • 2 cups uncooked elbow macaroni
  • 2 Tbsp unsalted butter
  • 2 tablespoons flour
  • 1 1/4 cup milk, heated until steamy, but not simmering
  • 1/2 teaspoon lemon juice
  • 1/4 cup ham, chopped into 1/4 inch cubes
  • Freshly grated black pepper

Method

1 In a medium sized bowl, mix cornstarch with the grated cheese, so that the cheese is coated, set aside. The cornstarch will help the cheese from getting too stringy.

2 Cook the macaroni pasta in boiling water: Heat 2 quarts of water with a tablespoon of salt to a rolling boil in thick-bottomed saucepan. Add 2 cups of elbow macaroni and follow the cooking time instructions on the package, minus about 2 minutes. (If your macaroni doesn't come with instructions, start checking at 7 minutes).

Cook until al dente—cooked through, but still slightly firm. Drain the pasta.

3 While the macaroni is cooking, prepare the sauce: Melt 2 Tbsp butter in a large saucepan on medium heat. Whisk in 2 Tbsp flour. Let cook for about a minute.

Slowly dribble in 1 1/4 cups milk, while whisking (to avoid clumping) until the sauce is smooth.

Slowly add the grated cheese, whisking until smooth. Stir in the lemon juice.

4 Add the cooked macaroni and ham to the cheese sauce. Stir to combine. Do not over-mix. Sprinkle with some freshly grated black pepper.

Serve immediately.

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Showing 4 of 57 Comments

  • Miriam

    My toddler wants macaroni and cheese EVERY DAY! I try to make it healthier with whole wheat pasta and low-fat cheese. https://israelisalad.wordpress.com/2017/01/24/healthier-mac-and-cheese-2-methods/

  • Janet

    This is the best Macaroni and cheese I’ve made. Great recipe.. Easy, creamy and very tasty. I have a similar recipe that adds peas and Canadian bacon. I think the trick is the lemon juice.

  • Lynn

    My suggestion is for the leftovers. For a second meal, cut the leftover mac and cheese into serving size squares and fry on both sides in melted butter. It gets real brown and crispy and truly tasty. Enjoy.

  • melissa

    can you subsitute all purpose flour instead of cornstarch

  • lorielin

    I made this last night and my Kraft-addicted kids really liked it. Thanks!

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Quick Stovetop Macaroni and Cheese