This dish is almost just as easy, especially if you’re using pre-shredded cheese. If you shred your own cheese, it adds just a few more minutes of prep work.
And, for those who love baked macaroni and cheese, but want to save time, this works for you too!
This macaroni and cheese is not “light” by any means, but this recipe is lower in fat than its traditional baked counterpart. I used a combination of Swiss cheese, reduced-fat American and cheddar made with 2% milk in place of just using regular cheddar. I also used half-and-half instead of heavy cream and did not use any eggs.
Wondering why I used American cheese? It melts well and adds a nice velvety texture to the dish. My other surprise is the spicy brown mustard, which blends nicely into the dish without making it too spicy or taking away from the cheesiness.
Most importantly, your kids will love it! This Stovetop Macaroni and Cheese got the seal of approval from our daughters and has been requested, I mean begged for, numerous times. 🙂
2/11/16 – UPDATE
Since this mac and cheese recipe doesn’t use any flour, it can very easily be made gluten-free by simply swapping out traditional elbow macaroni for a gluten-free version!
- 2 cups uncooked elbow macaroni (traditional or gluten-free)
- 3 tablespoons butter
- 1 cup half-and-half
- 1½ cups shredded reduced-fat cheddar cheese
- ¾ cup shredded Swiss cheese
- 2 slices reduced-fat American cheese
- 1 tablespoon spicy brown mustard
- Bring 2.5-3 quarts of water to a boil.
- Add macaroni to the water, return to a boil and cook for 8 minutes, stirring occasionally.
- Turn off heat. Drain macaroni, but do not rinse.
- Add macaroni back to pot.
- Add butter, half-and-half, cheddar cheese, Swiss cheese, American cheese and mustard.
- Stir until all the ingredients are mixed well over medium to medium-high heat.
- Let stand for 2 minutes before serving.
- Serve plain or with the garnish of your choice.