Simple Stove Top Macaroni and Cheese

Total Time
Prep 10 mins
Cook 30 mins

I saw this simple recipe being made on the CBC Network "Best Recipes Ever" program. I just made a slight adjustment.

Ingredients Nutrition


  1. In large saute pan, over medium heat, cook the onions in the butter until softened.
  2. Add the flour and cook for 3 minutes.
  3. Add the mustard and cayenne.
  4. Continue cooking for another 2 minutes.
  5. Pour in the hot milk, whisk and simmer until thickened.
  6. Stir in the cheese.
  7. Taste for seasonings.
  8. Combine the sauce and the macaroni, along with the parsley.
  9. Let stand 5 minutes off the heat with the lid on.
  10. Serve.
Most Helpful

This gets 5 stars just for ease of prep. It's such a nice creamy, cheesy recipe for those nights when you need something fast and warm. I can see all kinds of possibilities for this. Maybe add some garlic to the onions, some chopped ham, or even topping w/more grated cheese and toasting in the oven for a few minutes. YUM!! Liked the addition of the mustard and cayeene pepper and think you could use a mix of differant cheeses. This time I made as directed with the exception of using bow tie mac as I didn't have elbow here. We'll be using this one often I can tell. Made for Every Days a Holiday tag game 2013

Bonnie G #2 January 04, 2013

This is a different take on macaroni and cheese. Made as written and must say the onion, Dijon mustard and parsley give this a unique delicious flavor, however I'm not a fan of cheddar cheese in macaroni and cheese, so next time I will use Velveeta or Swiss cheese. Thanks, made for March 2012 Photo Tag.

Papa D 1946-2012 March 14, 2012

I made this last week for supper and it was really good, although DH added a generous splash of Frank's Red Hot to his serving - too bland for him! I just used regular dijon and a mixture of different cheeses that I had on hand, since I only had a tiny bit of cheddar and didn't feel like making a trip to the store. We had enough for two meals and it reheats really well. Thanks for sharing, Lori!

Irmgard February 02, 2012