Creamy Stovetop Mac and Cheese (Print Version)
# Ingredients:
→ For the Pasta
01 -
2 cups uncooked macaroni (1/2 pound)
→ For the Cheese Sauce
02 -
2 tablespoons butter, at room temperature
03 -
2 tablespoons all-purpose flour
04 -
½ cup heavy cream
05 -
1 cup milk
06 -
1½ cups sharp cheddar cheese, freshly shredded
→ Seasonings
07 -
½ teaspoon mustard powder
08 -
¼ teaspoon onion powder
09 -
¼ teaspoon salt
10 -
¼ teaspoon black pepper
11 -
½ teaspoon hot sauce (Texas Pete or Frank's)
# Instructions:
01 -
Get a large pot of water boiling and add a generous pinch of salt. Drop in your macaroni and cook it according to what's on the package - just be sure to set a timer so you don't end up with mushy pasta! Once it's done, drain it and set aside.
02 -
While your pasta is doing its thing, grab a large pot and melt your butter over medium heat. Once it's bubbling, sprinkle in the flour and keep stirring for a minute or two - this is what's going to make your sauce nice and thick!
03 -
Here's where you need to be patient - slowly pour in your cream and milk, stirring constantly. If you dump it all in at once, you'll end up with a thin sauce, and nobody wants that! Keep stirring until it starts to bubble, then turn down the heat to a simmer.
04 -
Now for the fun part! Stir in all your seasonings and that dash of hot sauce (don't worry, it won't be spicy). Turn the heat to low, and start sprinkling in your freshly shredded cheese, stirring until it's perfectly smooth and melty. Finally, fold in your cooked macaroni until every piece is coated in that gorgeous cheese sauce.
# Notes:
01 -
For the best results, shred your own cheese from a block - Cracker Barrel Sharp Yellow works great! Pre-shredded cheese just doesn't melt the same way.
02 -
Don't worry about the hot sauce and mustard powder - they're just there to enhance the flavors, you won't actually taste them.
03 -
This recipe can be found on page 190 of 'Let's Eat!' cookbook.