Ask me about my food philosophy and I will likely tell you I believe everything is permissible but not everything we eat is beneficial. For the most part, at my house we eat a very balanced diet and rarely do we eat frozen meals or anything from a box. There are multiple reasons why I cook and bake the way I do, but one of the main reasons is my love of food. I love cooking and baking. I love the joy of feeding people; much like my dad would enjoy sharing his garden vegetables he labored over with neighbors. Cooking is a powerful way to take control over what we eat on a regular basis. This isn’t to say I don’t enjoy other peoples cooking or eating out. Quite the opposite, I LOVE other peoples cooking. And on those nights our family eats out, nothing beats tabletop grilling Korean BBQ beef over a charcoal fire at our favorite Korean restaurant or eating a piping hot pie at our favorite pizza place. Ask my family, I relish in every bite because eating out for me is a high-note experience not to be taken for granted for.

I also understand how busy families can be with multiple activities to juggle after school. There is always the temptation to jump into the car and dash to the nearest drive-thru. Been there, done that. To be honest I still do once in a while, but very rarely – local seasonal sweet potato fries are one of my greatest weaknesses.
When I can, I do put in an earnest effort to cook nearly every night, I put into practice what I call “cooking smarter, not harder.” It means having an arsenal of delicious go-to meals that my kids like to eat and that I can generally whip out in 30 minutes or less.

Today I would like to share with you one of my ‘under 15 minute’ recipes for mac & cheese – a definite favorite among kids. What makes this mac & cheese so special, other than its quick preparation time, is how simple it is to make on the stove top. Better than the blue box variety, this homemade mac & cheese is cheesy and filling. Using a blender or whisking by hand, this stove top method is similar to preparing a hollandaise sauce, except this cheese sauce is mixed in with warm pasta and shredded cheese to make a cheesy sauce your kids will absolutely love and appreciate. No long baking time is required – just a few minutes longer than the actual cooking time it takes to boil pasta.

What I also typically do is steam some fresh green vegetables, like broccoli or green beans, and grill some chicken breasts (using a grill pan on the stove) seasoned with a little salt and pepper. Cooking the vegetables and grilling the chicken can be done while the pasta cooks and, before you know it, you have a complete dinner. It might even be quicker than having to drive to and through a fast-food restaurant.

If you are one of those parents where the lack of time prevents you from cooking, give this meal a go. Start building your arsenal of quick go-to recipes today. Enjoy!

When the pasta is finished cooking, quickly drain the pot and return the pasta to the pan.  Pour the sauce over the noodles and add the cheese.

After a minute of stirring, the cheese melts into the sauce and you have a creamy cheesy pasta dish the whole family will love!

How Abbi likes to eat her pasta.  She does not like when different foods mix.

Eli’s dish is about half the amount I feed my older daughters (which they can never finish).  I calculated that a 4-piece chicken nuggets meal served with mini-fries, apple wedges, and a diet coke is approximately 405 calories.  Eli’s dinner as shown above is 370 calories and includes just under a half cup of mac & cheese, half an apple, 2 oz. of grilled chicken breast, 1/2 a serving or broccoli, and a cup of skim milk.  He is absolutely stuffed after eating a dinner like this and will not ask for a snack or dessert after.  Ok, maybe he’ll occasionally ask for dessert.  But if he’s stuffed, then usually he won’t.

Mimi likes to mix her dinner elements up so it looks different than her sister. Yep, they are definitely sisters.

Recipe: Quick and Easy Cheesy Stove Top Mac & Cheese

  • Prep Time: 5 min(s)
  • Cook Time: 9 min(s)
  • Total Time: 14 min(s)
  • Servings: 8-10 as a side dish

A quick and easy mac and cheese recipe that is made on the stove top that only takes 15 minutes from start to finish.

Ingredients

    • 8-ounces dry pasta (elbow, shells, bow-tie, etc)
    • 3 egg yolks
    • 1 cup half and half
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon yellow mustard
    • 4 tablespoons melted butter
    • 8-ounces cheddar, shredded

Instructions

    • Prepare the pasta al-dente (soft but slightly firm) according to the package instructions in a large pot of boiling salted water.
    • While the pasta is cooking, blend the egg yolks, half and half, salt, pepper, and yellow mustard on a medium-high speed for 5 seconds.  With the lid removed, turn the blender on the lowest speed.  In a steady thin stream, slowly pour the butter into the blender.  Once all the butter has been added, turn the blender off.  If you don't have a blender, you can whisk the ingredients by hand.
    • After the pasta is done cooking, quickly drain the pasta and return it to the pan reducing the heat to the lowest setting.
    • Stir in the sauce followed by the cheese.  Continue to the stir the pasta until the cheese has melted and the pasta is creamy and cheesy.
    • Serve immediately.

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  • Kat

    Is there any concern with serving raw egg yolks, or do they actually cook from the heat of the pasta?

    • Alice

      Hi Kat,
      The eggs will cook with the heat of the pasta, great question!

    • Aurora

      It only calls for the yolks, so the whites won’t be there anyway.

  • Marie

    It says to use Yellow Mustard…does it mean powdered mustard, or “ketchup & mustard” mustard?

    • http://twitter.com/SavorySweetLife Alice Currah

      HI Marie,

      I just use plain old yellow (liquid) mustard. It adds just a little bit of flavor. Of course you could also add powdered if you have it. It only needs a very small amount to give to heighten the flavors of everything else.

      alice

  • http://www.facebook.com/jennbeisel Jenn Habrial Beisel

    Can you use milk if you don’t have half and half?

    • erin

      I was wondering same thing. All I usually have on hand is skim milk

    • http://twitter.com/SavorySweetLife Alice Currah

      Hi Jenn,
      Yes, you can.

  • http://www.facebook.com/profile.php?id=1408301638 Larita Heath

    It appears that the egg would be cooked. The instruction is to reduce heat to lowest setting and stir in the sauce. I wonder if you reduce the fat…would it still taste good.

    • http://twitter.com/SavorySweetLife Alice Currah

      Hi Larita,
      You could use skim milk, however the sauce will be thinner. Remember, the there is still fat in the cheese. Another thing you could do is to make less of the sauce as well to coat the pasta. This in itself would reduce the fat and calorie content.

  • http://www.tasteasyougo.com/ Michelle @ Taste As You Go

    I popped over here after seeing mention of this recipe on your blog, Alice. I made it for dinner tonight, and my husband and I devoured it! Such an easy dish to put together, and I feel better knowing that I know what’s going into it. Thanks so much for sharing!

    • http://twitter.com/SavorySweetLife Alice Currah

      Hi Michelle, thanks for stopping by here. It is such an easy dish, isn’t? There are a lot of ways you can adapt this to your liking. I just like knowing I can pull this together rather fast.

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  • Tumi

    what if i dont hv mustard.

    • Alice Currah

      Hi Tumi,
      Feel free to omit.

      Thanks,
      Alice

  • Burgundy

    Do you know if this firms up when chilled? I’m thinking of using it as a base for another recipe.

    • Alice

      Hi Burgundy,
      It does firm back up. Hope this helps.

      Thanks for stopping by.