Stove Top Macaroni and Cheese
I discovered a method to make macaroni and cheese on the stove top that everyone loves–adults included. It’s kind of revolutionary really. And all kinds of crazy awesome.
Servings: 4 servings
Calories: 816kcal
Ingredients
- 4 tablespoon butter
- 1 onion finely chopped
- ¼ teaspoon oregano
- 1 teaspoon salt
- 1 tablespoon gluten-free all-purpose flour blend
- 3 ½ cups half and half
- 8 oz (about 3 cups) dry gluten-free macaroni
- 2 cups sharp cheddar cheese freshly grated (do not use the pre-bagged kind because the extra starches will cause the sauce to be too thick)
Instructions
- Melt the butter in a large skillet over medium-low heat. Add the onion and cook for 5 minutes, stirring occasionally until onion is soft and translucent. Stir in the oregano, salt and flour and cook for 1 minute more.
- Add the half and half and pasta and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes or until pasta is cooked through.
- Add the cheese and stir until melted. Serve immediately.
Notes
This incredibly simple stove top mac & cheese far surpasses any recipe I’ve tried in both flavor and texture. It is crazy rich and crazy delicious. For my family of 5, I always double the recipe and for best results, serve it immediately–as it sits the sauce will begin to thicken.
Nutrition
Calories: 816kcal | Carbohydrates: 55g | Protein: 26g | Fat: 56g | Saturated Fat: 35g | Cholesterol: 168mg | Sodium: 1151mg | Potassium: 371mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1666IU | Vitamin C: 4mg | Calcium: 639mg | Iron: 1mg