Macaroni and Cheese Stove top
Giangi's Kitchen
Giangi's Kitchen

Macaroni and Cheese Stove top

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  • 8 slices of center cut bacon, cut into 1/4 inch thick pieces
  • 2 tablespoons unbleached all purpose flour
  • 2 cups warm whole milk
  • 1 teaspoon salt
  • 1/4 teaspoon ground dry mustard
  • 1/4 teaspoon hot sauce
  • 1/4 teaspoon Worcestershire sauce
  • 1 1/2 cup shredded American cheese
  • 1 1/2 cup shredded sharp Cheddar cheese
  • 1 tablespoon minced fresh chives
  • 8 cups hot cooked elbow macaroni (about 3 cups uncooked)


    In a 10-inch cast iron skillet, cook the bacon over medium heat until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon, and set aside. Reserve bacon fat in pan.

    Cook pasta per manufacturer directions.

    Whisk flour into the rendered fat. Cook whisking constantly, 2 minutes. Whisk in the milk, salt, mustard, hot sauce and Worcestershire. Bring to a simmer whisking constantly until thickened, almost 15 minutes.

    Remove from heat. Add both cheeses and stir until melted and smooth. Stir in bacon, chives and cooked macaroni.


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