Stovetop Mac and Cheese (Print Version)
# Ingredients:
→ Pasta Ingredients
01 -
2 cups dry elbow macaroni (½ pound)
→ Cheese Sauce Ingredients
02 -
1½ cups freshly shredded sharp cheddar cheese
03 -
1 cup milk
04 -
½ cup thick cream
05 -
2 spoons all-purpose flour
06 -
2 spoons soft butter
→ Flavor Boosters
07 -
½ teaspoon mustard seasoning
08 -
¼ teaspoon ground onion
09 -
¼ teaspoon fine salt
10 -
¼ teaspoon freshly cracked pepper
11 -
½ teaspoon hot sauce of your choice (e.g., Frank's, Texas Pete)
# Instructions:
01 -
Fill a big pot with water, season with a good handful of salt, and bring it to a boil. Throw in the macaroni and follow the cooking time on the box. Just make sure to give it a stir so it doesn't stick! When it’s perfectly cooked, drain it and set it off to the side.
02 -
While your pasta finishes, get a second pot on medium heat. Melt the butter in it until foamy, then sprinkle the flour in slowly. Stir constantly for about a minute or so—it’s all about getting a smooth and lump-free base.
03 -
Pour in your cream and milk a little at a time, stirring as it mixes in smoothly. Keep the heat steady so your sauce thickens nicely. Once you see a gentle bubble, reduce the heat and let it simmer.
04 -
Now it’s time to turn this into some cheesy goodness! Toss in your seasonings and mix them through the sauce. Drop the heat to the lowest setting, then slowly add shredded cheese in small batches. Stir continually until silky and melted. Combine it all by folding in your cooked pasta, ensuring everything is coated evenly.
# Notes:
01 -
For perfect results, grate your cheese fresh from a block (like Cracker Barrel's Sharp Yellow). Bagged shredded cheese doesn’t melt as well.
02 -
The mustard powder and hot sauce amp up the flavor, but you won’t actually notice them in the taste.
03 -
You can find this on page 190 of the 'Let's Eat!' book.