what is the best recipe for homeade mac n' cheese that doesn't require the oven?

Answer 1

This one requires a slow cooker and is very good.

Preparation Time: 10 minutes
Cooking Time: 4 hours
Serves: 6

Ingredients

1 lb. elbow macaroni
14 oz. process cheese spread
10 oz. extra sharp cheddar cheese, sliced
1/2 cup unsalted butter, cut into pieces
4 cups skim milk



Instructions

Cook macaroni in boiling salted water 4 minutes. (About half cooked). Drain. Layer all ingredients in a slow cooker on high heat. Cook 2 hours and stir. Cook another 2-3 hours, stirring halfway through.

Answer 2

Melt about half a package of Kraft singles or sliced american cheese from the deli, with a tablespoon of butter stirring constantly so the cheese doesn't burn and add about 1/2 cup - 1 cup of milk until the sauce gets smooth and to desired thickness. Then toss with your choice of hot pasta such as shells or elbow macaroni. This is a quick and easy recipe.

Answer 3

Your favorite pasta. 1 bag or box -- Shells are good, cause they hold the pockets of cheese. Cooked.

1 stick margarine
1/2 cup milk
1/2 lb velveeta cheese
salt and pepper to taste.

Add milk and butter to cooked pasta. Simmer briefly 1-2 min , then add chunked/diced cheese. Stir cover, and let stand for 5 min with stove off. Stir and eat. Yum!

Answer 4

Cook macaroni noodles and drain them. Stir 1 tablespoon corn starch and 1 cup milk until smooth. Add 2 tablespoons butter, salt and pepper to taste and 1/4 tsp dry mustard. Stirring constantly, bring to boil over medium heat (sauce will thicken). Add some grated cheddar cheese in batches and stir until cheese melts. Add cooked macaroni.

Answer 5

Use the big elbow mac. and boil as directed. Drain and add a little margarine, milk, and lots of diced Velveeta. Mix over low heat, stirring constantly til cheese is melted. Salt and Pepper and enjoy!!

Answer 6

Suzanne's is certainly the easiest I have heard, but I like this one: cook the pasta you want in a pot, along with any veggies you may want to add (e.g., peas and carrots, onion flakes, celery seed, french green beans, mushroom slices) and diced up salami, pepperoni or canned corned beef, if you like. (This adds fat, so you won't have to add margarine, and you can pour off most of the melted fat. The purpose of the fat is only to get the cheese to adhere properly to the mac.)

I use at least three kinds of cheese. I like Cheddar for the flavor, Muenster, Mozzarella or Monterey jack for the creaminess, and a good dose of Romano and/or Parmesan for a little sharpness. Dice them up in little bits, and add them right to the pot after cooking and draining everything else. Put it back on very low heat and stir till the cheeses melt. You may want to add a few tablespoons of powdered nonfat milk. Stir everything well to mix the flavors.

This one pot casserole is very satisfying (and, for those of you who can hardly bear to drag yourselves away from the computer), can be eaten right from the pot in front of it.

It's so good, you'll be tempted to eat it with your bare hands! (But use a spoon. It' s much neater.)

Answer 7

mine is pretty easy too. it's not quite homemade, but pretty close and tastes just as good.

cook your pasta like you like it. then i add a jar of ragu cheese sauce and then fill the jar with about a third of water and close the lid shaking it up. it gets the extra cheese out and makes it so the noodles absorb the cheese. i heat it up and then i stir in a bag of 4 cheese fancy shredded cheese (it melts faster then regular shredded) and some parmesan cheese and some slices of american cheese torn up. i also throw a little butter in there to give it smooth look and richer taste. voila...instant mac n cheese that tastes homemade.

Answer 8

ok - tRY tHIs:
In a skillet, med-high heat - brown 2 cups of elbow pasta- stir constantly so as not to burn
when browned, add water (carefully) just to cover pasta - bring to boil
Add salt - garlic powder ( to taste)
add 1 6oz can of tomato JUICE (not sauce)
add a few sliced onions (if you like onions)

Boil down til theres very little liquid left in the pan,
**if the pasta is done and theres too much liquid just pour it out until theres just a little on the bottom
then add as much and whatever cheese you like - cover and let cheese melt down - ENJOY!

Answer 9

Cook a box elbows. Drain.Add 2 cans cream of cheddar soup and 1-2 cans diced tomatoes, depends upon how you like tomatoes.

Answer 10

Just buy Easy-Mac. It's soooo good, and all you need is water, a bowl, and a microwave!!! It couldn't be any easier (or cheesier)!!!

Trust me on this one, I know my mac n' cheese...