Skip to content
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate

Stovetop Mac & Cheese

Stove Top Mac & Cheese

According to Sabour, “The secret to making the best stovetop mac & cheese is to grate your own cheese from the block. Packaged shredded cheeses contain plastic which hinders the cheese from melting down to its creamiest.” Put your skills to the test with this easy, cheesy recipe. This recipe was created with the help of Sabour's daughter, Caden Rae Burton, affectionately called “Chef Rae.”

Serves 4 | 15-minute one-pot meal

INGREDIENTS

2 cups macaroni noodles
2 cups shredded cheese
1 cup milk or heavy cream
½ teaspoon mustard powder
½ teaspoon onion powder
½ teaspoon ground pepper
½ teaspoon kosher salt

PREPARATION
  1. Using a 3-5 quart non-stick pot or Dutch oven, boil pasta following package instructions. Drain the pasta, leaving enough water to coat the bottom of the pan. Place pasta back into the pot and return to stove top.
  2. On medium-low heat, stir in shredded cheese, milk and seasonings until combined and creamy in texture.
  3. Remove from heat and serve.
TIPS & NOTES
  1. Any pasta, milk, or cheese will work for this dish (even American Cheese Singles). Although freshly grating cheese from the block works best. I use sharp cheddar most often, but Monterey Jack, gouda and mozzarella are great options.
  2. This is a great dish for picky eaters, but top it with toasted breadcrumbs or parmesan to fancy it up.
  3. Add butter or drizzle on olive oil for a richer finish.
  4. Add veggies or meat for a heartier one-pot meal. Broccoli, spinach, peas, carrots, ground meat, cubed chicken, or whatever you have on hand.
  5. Make this dish vegan and/or gluten-free by using chickpea pasta, cashew cheese and oat milk. Use any gluten-free pasta, water, or vegan milk and vegan cheese you prefer.
  6. Boil pasta in veggie, chicken or beef stock or generously salted water. Mustard powder and onion powder are optional.
  7. When my daughters were younger, I only used salt and a pinch of pepper to “season” this dish.

Recipe courtesy of Chef Razia Sabour, winner of “The Great Soul Food Cook-Off.”  Follow her on Instagram for more recipe ideas.

MORE RECIPES FROM CHEF RAZIA SABOUR

Oven Fried Chicken

side dishes
Share this recipe
       
  • under Food & Drink Rhonda McCullough-Gilmore: Memories of Bernie Mac & Cooking with Love
  • LaTocha Scott-Bivens - Xcape’s and vegan enthusiast
    under Food & Drink Why Xcape’s LaTocha Scott-Bivens Wants to “Veganize” Your Menu
  • Celebrity chef and The Great Soul Food Cook-Off Champion Razia Sabour
    under Black Chefs , Food & Drink Celebrity Chef Razia Sabour Honors Soul Food’s History with Competition Win
  • Soul Food Restaurants by Felicia owners Joselino Neto Lima de Barros, Feliciana de Ceita Neto de Lima and Jose Feliciano Lima de Barros
    under Black Chefs , Food & Drink A Mother’s Dream Inspires Soul Food Restaurant by Felicia in Lisbon

Related Recipes

Loading...

Slow Cooker Black-Eyed Pea and Sausage Chili

Entrées, Side Dishes, Slow Cooker
Cuisine Noir Magazine - Kale and Turkey Sausage Stir-Fry

Fresh Kale and Smoked Turkey Sausage Stir-Fry

Appetizers, Entrées, Side Dishes

Be the first to know about the latest online, industry updates, world news, events and promotions that connect the African diaspora through food, drink and travel.

    • About Us
    • Contact Us
    • Advertising
    • About Us
    • Contact Us
    • Advertising

    #IAmCuisineNoir

    This site participates in affiliate programs. See our full disclosure for more information.

    Copyright© 2023 Cuisine Noir and The Global Food and Drink Initiative. Privacy
    Site by ACS Digital

    Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictly prohibited without written permission from The Global Food and Drink Initiative. Violators will be prosecuted to the full extent of the law. Trademark pending.

    YES!  We’re excited you are signing up too!  

    Get ready to receive our weekly newsletter about:

    • New articles online
    • World news and industry happenings throughout the African Diaspora
    • Mouthwatering recipes
    • Promotions and giveaways

    Right in your inbox!