Frederic Melton
Macaroni and cheese is a classic comfort food that can be made in a variety of ways. While it is traditionally baked in the oven, it is possible to achieve that creamy, cheesy goodness without one. The key is to create a smooth sauce by melting butter and blending in flour, salt, and pepper, before slowly adding milk and cheese. The pasta should be slightly undercooked to avoid overcooking when combined with the sauce. This method ensures a delicious, creamy macaroni and cheese that doesn't require an oven.
How to cook macaroni and cheese without an oven
| Characteristics | Values |
|---|---|
| Type of Pasta | Elbow macaroni or any bite-sized pasta |
| Pasta Cooking Time | Undercooked, firm, about 1 minute under al dente |
| Drain Pasta | Yes |
| Sauce | Butter, flour, salt, pepper, milk, cheese |
| Cheese Type | Colby, Monterey Jack, Fontina, mild Cheddar, Pepper Jack, Gruyère, Gouda, Swiss |
| Seasonings | Mustard, onion, bay leaf, paprika |
| Toppings | Breadcrumbs, bacon bits, extra cheese |
| Baking | N/A |
| Refrigeration | Cover tightly and store for up to 3 days |
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What You'll Learn
Undercook the pasta
Undercooking the pasta is a crucial step in making macaroni and cheese without an oven. By boiling the pasta for a shorter time, you can avoid overcooking it during the subsequent baking process. Here's a step-by-step guide to undercooking the pasta for macaroni and cheese:
Step 1: Boil the Pasta
Start by bringing a large pot of water to a rolling boil. You can add a pinch of salt to the water if desired. Once the water is boiling vigorously, add the pasta and cook it for a shorter duration than the package instructions. Aim for about 1 minute less than the al dente cooking time. This will ensure that your pasta is slightly undercooked and still quite firm.
Step 2: Test the Pasta
After a few minutes of boiling, take a noodle out of the pot and test its texture. The noodle should be too firm to eat right away. If it's still very hard and raw, continue boiling for another minute or two. However, if it's only slightly firm and not quite edible, that's the perfect stage to stop cooking. Remember, it's better to undercook the pasta slightly than to overcook it at this stage.
Step 3: Drain and Rinse
Once the pasta reaches the desired firmness, promptly drain the water from the pot. You can use a colander to drain the pasta and then rinse it with cold water to stop the cooking process. This will prevent the pasta from continuing to cook and becoming overdone.
Step 4: Prepare for Sauce
After draining and rinsing the pasta, set it aside to cool down slightly while you prepare the cheese sauce. At this point, your pasta should be slightly undercooked but not raw. It will continue to cook when you add the hot cheese sauce and bake or reheat the dish.
Step 5: Combine with Sauce
Follow your chosen recipe to make a creamy cheese sauce. Once your sauce is ready, combine the undercooked pasta with the sauce. The residual heat from the sauce will help finish cooking the pasta, ensuring it's perfectly al dente.
Remember, the key to undercooking the pasta is to stop cooking while it's still quite firm. This way, the pasta won't turn mushy or overcooked during the subsequent baking or reheating process. By following these steps, you'll end up with perfectly cooked macaroni and cheese, even without using an oven.
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Make a roux
To make a roux, start by heating a medium saucepan over medium heat. Add your butter and let it melt. You can use salted butter for a little extra flavor. Once melted, whisk in the flour, salt, and pepper. Keep stirring and cooking for 2-4 minutes until the roux turns a bit darker in color and becomes richer. You should be left with a paste-like mixture.
Next, slowly whisk in the milk, stirring continuously. The milk should be at room temperature or heated on low heat if taken from the fridge. Keep whisking the roux over medium heat until it thickens. This should take around 2-6 minutes.
Once the roux is thick, remove it from the heat. You can now add your shredded cheese and whisk until it melts. You can use a mild cheddar, or a mix of cheeses such as Gruyère and Parmesan for a richer flavor, or Monterey Jack for a milder flavor.
Finally, add your cooked pasta back to the cheese sauce, stirring to combine. If needed, add splashes of milk to thin the sauce.
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Prepare the sauce
Melt the butter in a medium saucepan over medium heat. You can use salted or unsalted butter, but if you opt for the latter, you may need to add a little more salt to the sauce.
Once melted, blend in the flour, salt, and pepper. Cook this mixture for about 2 minutes, stirring constantly.
Now, slowly add the milk, stirring constantly. If you want to add some extra flavour to your sauce, you can include half-and-half or single cream at this stage. Continue to cook over medium-low heat for a few minutes until the mixture has thickened to a gravy-like consistency. This should take around 5-7 minutes.
Remove the saucepan from the heat and stir in the cheese. It's best to use freshly grated cheese, as it melts more smoothly. Add it a handful at a time, stirring until it melts before adding more. You can use a single type of cheese or a blend of different varieties, such as Colby, Monterey Jack, Fontina, mild Cheddar, or Gruyère.
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Assemble the dish
Next, prepare the cheese sauce. Melt butter in a saucepan over medium heat. Add flour, salt, and pepper, and cook for a few minutes. Then, slowly pour in the milk, stirring constantly. Some recipes suggest adding mustard, onion, bay leaf, and paprika for extra flavour. Continue to cook the mixture until it thickens, stirring regularly to avoid lumps. Remove from the heat and stir in the shredded cheese until it is melted. It is best to use freshly grated cheese as it melts better.
Now, combine the cooked macaroni and sauce. Toss the macaroni in the sauce to ensure it is well coated. Pour half of the pasta mixture into a greased baking dish. Sprinkle some cheese over this layer, followed by the remaining pasta. Top with the remaining cheese. For an extra cheesy dish, sprinkle freshly grated parmesan cheese on top.
Additionally, you can add a crunchy topping. Toss breadcrumbs in melted butter and sprinkle them over the macaroni and cheese. You can also add bacon bits for some extra flavour and texture. Cover the dish with foil and bake until the cheese is melted and bubbly.
If you wish to prepare this dish in advance, you can refrigerate it for up to two days or freeze it for up to three months. When baking from frozen, increase the cooking time accordingly.
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Reheat without an oven
Reheating mac and cheese without an oven is possible using either a microwave or a stovetop. For individual servings or small amounts, the microwave or stovetop is ideal. For larger amounts of frozen mac and cheese, it is better to use a toaster oven.
When reheating mac and cheese, it is important to stir in 1 tablespoon of milk for each cup of macaroni to prevent it from drying out. If you are reheating a large batch with a crispy topping, place it in a baking dish and drizzle the milk down the sides. Cover with an oven-safe lid or aluminium foil.
To reheat mac and cheese in the microwave, place it in a microwave-safe container and mix in milk. Cover with a microwave-safe wrap, leaving one corner open to let the steam out. Set the microwave to medium heat and cook for 1 minute. Remove and stir the mac and cheese, then check if it needs to be heated further. If so, heat in 30-second intervals until it reaches the desired temperature.
For reheating mac and cheese on the stovetop, place it in a saucepan or skillet and mix in milk. Reheat over low to medium heat, stirring frequently and gently, for about 10 minutes. Slowly add more milk to keep it moist.
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Frequently asked questions
Cook the macaroni until it is very firm and slightly undercooked. Drain and set aside.
Melt butter in a saucepan over medium heat. Blend in flour, salt, and pepper. Cook for 2 minutes. Slowly add milk and stir constantly until the mixture thickens. Remove from heat and stir in cheese until melted.
Yes, you can make the dish, cover it with foil, and refrigerate it for up to two days. You can also freeze it for up to three months.
Reheat individual portions in the microwave or cover the baking dish with foil and place it over a stove burner on low heat until heated through.
To avoid a grainy cheese sauce, use freshly grated cheese instead of pre-shredded cheese. Add the cheese in small amounts, stirring until it melts before adding more. Keep the burner on low heat.
