Main Dishes
Stovetop Mac and Cheese with Cheese Crisps
Stovetop Mac and Cheese with Cheese Crisps is sure to become your favorite mac and cheese recipe. The addition of
- Serves 4
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
I think just about every Mac and Cheese recipe I try is my favorite. But this Stovetop Mac and Cheese recipe deserves special accolades because of the cheese crisps. You can never have too much cheese. 🙂
I made this for my daughter, who has recently become a vegetarian, as a special meal before she left for a 3-week trip to Europe. I think it’s the only thing I’ve cooked in recent weeks that she’s eaten. In my fantasy world, all my family members take great interest in my cooking and wait with great expectation for the next meal to be served. Nobody takes a look at my food and asks if they can have money to go to Moe’s. 🙁
Mascarpone Cheese
But this Stovetop Mac and Cheese meal got two thumbs up from my daughter. In addition to the cheese crisps, this recipe has one of my favorite ingredients- mascarpone cheese. It makes the sauce extra rich, creamy, and velvety with none of the grittiness that’s sometimes present in mac and cheese. The sauce is thick enough to perfectly coat the macaroni.
Recipe Tips
You want to grate your own cheese for this recipe. It will have a much better flavor than if you use pre-shredded.
Add a little spice to this recipe by adding a pinch or two of cayenne pepper.
More Mac and Cheese Recipes
- Nacho Mac and Cheese
- Spicy Mac and Cheese
- Super Creamy Mac and Cheese
- Jalapeno Popper Mac and Cheese
- King Ranch Mac and Cheese
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Source: Recipe adapted from Food and Wine
Recipe
Stovetop Mac and Cheese with Cheese Crisps
Mascarpone cheese makes this Stovetop Mac and Cheese extra creamy and homemade cheese crisps take the cheesiness to a new level.
- Serves 4
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Ingredients
- 8 ounces extra-sharp cheddar cheese ((about 2 cups), grated)
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- ½ teaspoon smoked paprika
- ¼ teaspoon ground white pepper
- 2 cups milk
- 4 ounces Fontina cheese (shredded)
- ½ cup mascarpone cheese
- salt
Instructions
- 1
Set aside 1 cup of extra-sharp cheddar. Heat a large nonstick skillet over medium heat. Using 1 cup of the cheddar cheese, drop cheese in pan to form 8 mounds of cheese. (You may have to do them in 2 batches.) As you drop the cheese spread it out in the shape of a 4-inch pancake. Cook until lacey and golden and then flip over carefully using a flexible spatula. You may mess up the shape of the first few while you are getting the hang of it, but they will still taste good. Cook for about 1 minute on the second side and place on a paper-towel lined plate.
- 2
Bring a large pot of salted water to a boil. Add macaroni and cook until al dente. Drain.
- 3
In a very large saucepan or Dutch oven, melt the butter and whisk in the flour. Cook over medium heat for about 2 minutes, until bubbling and the raw taste of the flour has had a chance to cook out. Add the paprika and white pepper.
- 4
Gradually add the milk, whisking rapidly to keep the mixture smooth. Cook for 5 minutes, whisking constantly, until thick and creamy.
- 5
Stir in the remaining 1 cup of cheddar and the fontina and cook over low heat until the cheese melts.
- 6
Remove from heat and stir in mascarpone cheese and add salt to taste. Add pasta to sauce and cook over low heat, stirring continuously, until hot. Serve with cheese crisps.
Nutrition
- Calories882 kcal
- Carbohydrates57 g
- Protein35 g
- Fat57 g
- Saturated Fat34 g
- Polyunsaturated Fat2 g
- Monounsaturated Fat11 g
- Trans Fat0.5 g
- Cholesterol162 mg
- Sodium665 mg
- Potassium389 mg
- Fiber2 g
- Sugar8 g
- Vitamin A1891 IU
- Vitamin C0.03 mg
- Calcium764 mg
- Iron1 mg
