This Pinoy Mac and Cheese (Cooked in Stove) is creamy and delicious! You don’t need an oven or what not to make sumptuous cheesy macaroni. All you need is a stove and you can easily cook it for your kids. Perfect for their school lunch pack. ? Happy cooking!
Pinoy Mac and Cheese (Cooked in Stove)
450 g uncooked shells/macaroni pasta
4 cups whole/fresh milk
1/2 cup unsalted butter
1/2 cup all purpose flour
1/4 tsp dry mustard, (optional)
3 cups shredded cheddar cheese
1 cup shredded parmessan cheese
(You can use processed cheese like quickmelt cheese or eden too if above cheese is not available)
Use a large pot of salted water and bring it to a boil. Add the pasta and cook it just until al dente. Follow the package directions on how long you can cook the macaroni.
Prepare a medium saucepan, set the stove in medium heat. Pour milk and warm it until it is simmering. Turn off heat and set it aside.
(Milk must not boil and milk should stay warm, when you mix it later on with the “butter flour” mixture.
In a pan, melt the butter over medium heat. Whisk in the flour and cooked the mixture, whisking constantly, until it turns light brown in color and has a slightly toasted aroma, about 3 minutes.
Whisk in the dry mustard (optional).
Turnk off heat and remove pot from heat. Slowly whisk the warm milk into the flour mixture.
Continue whisking constantly to avoid any lumps. The mixture will become very thick and then thin out gradually until it is smooth.
Return the pot to the stove over medium high heat and cook the mixture while whisking constantly until it has thickened enough to coat the back of a spoon, about 2 minutes.
Season the mixture with salt and pepper and reduce the heat to medium.
Stir in the cheddar and parmessan cheese until they are melted and the cheese sauce is smooth.
Add pasta, stirring to combine, and cook just until the pasta is warmed throughout.
Serve immediately. Enjoy!
Also check out our fresh Santol Juice recipe:
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