Stovetop mac and cheese with salami is pure comfort food. Silky smooth cheddar cheese sauce with smoky, savory salami will bring you back for another bowl.
Mac and Cheese with Salami
What would you rate this recipe?
8/10. I liked the flavors of the cheese and the salami. We sauteed the salami, and the crispy edges were so good. The sauce was very creamy. And, it had so much cheese. I love cheese!
How would you describe the flavors and experience of eating this dish with someone who has never tasted it before?
The cheese was really smooth, and the chunks of salami had good texture. Compared to Kraft mac and cheese, the flavor felt softer. Not as tangy or salty.
What part of making this dish did you enjoy the most, and why?
I liked the way the salami smelled while we sauteed it. But, I didn’t want to touch the spoon. I liked whisking the milk while it steamed, and adding the cheese. It’s so satisfying when it becomes one consistency.
Did you feel like you learned anything while making it?
When my dad started doing the salami, I touched the edge of the pan. That burn scared me and I didn’t want to get close to it. I need to make sure that I’m more focused when cooking on the stove.
If we made it again, what would you want to do differently next time?
I think I would put kielbasa in the recipe. We used to always use that, and I liked it a lot. This one was good, but I missed biting into the thicker slices of meat.
Dad’s Notes:
Living in the south, the only stovetop macaroni and cheese recipe that I knew existed for a long time was from the blue box. Fortunately, my sister Mary showed me her recipe here.
Like Olivia said, I usually cut up a kielbasa sausage into 1/4″ slices, but this time we had salami on hand. You don’t have to sauté cured meats like these, but it’s worth the extra step for the flavor.
I use pretty much whatever variety of cheese I have on hand, and it turns out amazing every time. Super easy to make. I like to add hot sauce and crushed red pepper to spice mine up.
Mac and Cheese with Salami
Ingredients
Method
- In a large pot, bring about 4 quarts of water to a boil over high heat. Salt generously (2 tbsp).
- While the water heats up, chop the salami into tiny, bite sized chunks. Then, place into a pan on medium-high heat. Stir every 30s-1 minute until it gets a bit crispy on the edges. Then, transfer to a paper towel lined plate.
- Add the pasta to the boiling water and continue cooking until al dente (about 8 minutes).
- In the same pan used for the salami, add the heavy cream over medium heat. Then, in a separate bowl, whisk together the milk with the flour and spices until smooth. Add the milk mixture to the cream and whisk.
- Strain the noodles when they finish cooking, but do not rinse.
- Continue whisking the sauce until it thickens slightly, about 4-5 minutes. Reduce heat when it begins to bubble at the edges.
- Add the shredded cheese to the sauce, stirring together to melt. Remove from the heat once all the cheese has melted. Add the pasta and the meat to the cheese sauce and stir to coat. Serve immediately.
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