Stove Top Macaroni & Cheese
Updated: Nov 11
1 1/2 cups water
1 cup milk
8 ounces elbow macaroni **
1 Cup American Cheese, shredded
1/2 teaspoon Dijon mustard
Small pinch cayenne pepper
Salt and pepper to taste
1 Cup extra-sharp cheddar cheese, shredded
To a medium size saucepan combine the water and milk. Bring to a boil, stirring occasionally.
Add the macaroni and cook until the noodles are tender. Stirring constantly so the milk does not stick to the pan.
DO NOT DRAIN! Add the Dijon mustard, cayenne pepper, salt, and pepper.
Stir in the shredded American cheese until melted.
Remove from heat and stir in the shredded cheddar cheese.
Mix all together until it is all nice and creamy.
** In this picture I used “Halloween” Macaroni. But I like ridged elbows the best! (they have ridges that really hold the cheese)