I love all kinds of mac and cheese and grew up eating blue-box and home-made variations on the theme. This is one I came up with one day when I wasn't in the mood to make a roux or bechamel base for my sauce. The honey and mustard really add a depth of flavour to the sauce. You could easily subsitute the Velveeta for a more "grown-up" cheese, like sharp cheddar.
My Private Note
Units: US | Metric
- 1Cook macaroni according to taste and drain (DO NOT RINSE).
- 2Mix the cornstarch with a couple of tablespoons of the milk.
- 3In a small jug, whisk the rest of the milk together with the cream and the mustard.
- 4Pour the milk/cream mix into a small saucepan and warm over medium heat until almost boiling, then add the honey.
- 5Add the cheese and stir until the cheese has completely melted into the sauce.
- 6Remove the saucepan from the heat and add in the cornstarch mix, stirring as the sauce thickens. Check the sauce for taste and add salt and pepper as needed.
- 7Finally, add the drained macaroni into the sauce and stir until thoroughly coated.
- 8Serve with whatever takes your fancy (or just eat it on its own, by the bowlful!).
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Nutritional Facts for My Favourite Stove-Top Macaroni and Cheese
Serving Size: 1 (270 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 602.9
- Calories from Fat 249
- Total Fat 27.7 g
- Saturated Fat 16.7 g
- Cholesterol 98.6 mg
- Sodium 114.8 mg
- Total Carbohydrate 72.8 g
- Dietary Fiber 2.6 g
- Sugars 4.3 g
- Protein 15.6 g
The following items or measurements are not included: