Stovetop Mac and Cheese (Print Version)
# Ingredients:
→ Pasta Ingredients
01 -
Uncooked elbow macaroni, 2 cups (about half a pound)
→ Creamy Sauce Mix
02 -
2 tablespoons of soft butter
03 -
2 tablespoons all-purpose flour
04 -
1 cup of milk
05 -
1/2 cup heavy whipping cream
06 -
1 and a half cups of cheddar cheese, shredded fresh
→ Flavor Boosters
07 -
1/4 teaspoon of ground black pepper
08 -
Half a teaspoon of mustard powder
09 -
A pinch of onion powder, about 1/4 teaspoon
10 -
1/4 teaspoon of salt
11 -
A splash of hot sauce (about 1/2 teaspoon, Texas Pete works great)
# Instructions:
01 -
Fill a big pot with water, toss in a good amount of salt, and bring it to a boil. Add your macaroni and cook it based on the package instructions. Use a timer so you don’t lose track - overcooked pasta isn’t fun! Once done, drain and set it aside.
02 -
While the pasta cooks, grab another large pot and melt the butter over medium heat until it's bubbly. Stir in your flour and keep mixing for about a minute or so - this is the step that gives your sauce its creamy magic.
03 -
Slowly pour in the milk and cream, not all at once, and stir the whole time. This method keeps lumps from forming and helps your sauce thicken just right. When it starts bubbling gently, lower the heat to let it simmer.
04 -
Time to bring out the flavors! Toss in all the spices and a splash of that hot sauce. Don't stress - it won't make it spicy. With the heat on low, sprinkle in the shredded cheese a bit at a time, stirring constantly until it's completely smooth and gooey. Finally, mix in the pasta so it's coated evenly in the cheesy goodness.
# Notes:
01 -
For creamier results, shred cheddar from a block (Cracker Barrel Sharp Cheddar works wonders). Pre-shredded varieties don’t melt as smoothly.
02 -
Mustard powder and hot sauce are just for flavor layering. You won't taste 'em directly, so no worries about overpowering spiciness.
03 -
Check out this dish on page 190 of the 'Let's Eat!' book.