Set-aside those boxed mixes, because this stove-top mac and cheese is just as rich and delicious as the baked variety, but it's on the table in just 30 minutes!
cost per recipe: $2.07
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
cup all-purpose flour
cup non fat milk
slices processed American cheese food product, cut up
ounces (about 3 cups) elbow macaroni, cooked and drained
Stir the broth, flour and milk in a 4-quart saucepan until the mixture is smooth. Cook and stir over medium heat until the mixture boils and thickens.
Stir the cheese in the saucepan. Cook and stir until the cheese is melted. Add the macaroni and toss to coat. Season to taste.
March 10, 2014
i made this last night and I have 3 kids that will eat anything-- Well except this-- it was nasty to say the least... Soooo..I added shredded cheese ( 1 cup) salt- pepper- milk- and OMG it was 100% better.. DO not add the 1 sliced cheese.. It ruins the dish.. add shredded cheddar and salt - pepper -milk. yum yum yum ..then i put it in the oven for 8 min... was sooooooooooooooooooooooooo good:)
March 10, 2014
My Mama always said that a recipe is merely a guideline. I like the ease of this one but it needs some help: Onion powder, dry mustard and cayenne pepper to taste makes this very bland recipe sing. I then topped it with a little Sweet Hungarian Paprika on each serving. Looks pretty and adds another subtle dimension of flavor. I like to salt to taste at the table, so I didn't add that to the recipe, but it needed it.
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