Ingredients
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Macaroni – 1 lb (450 g)
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Milk – 1 ½ cup
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Wheat Flour – 2 tbsp
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Monterey Jack Cheese – 1 lb (450 g)
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Kosher Salt – 1 tsp
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Mustard Powder – ¼ tsp
Recipe
Our thick and creamy stovetop macaroni and cheese is just as easy as the classic version of this comfort-food staple, only better. Gooey sauce, hearty pasta, and a wealth of cheese spell warmth and contentment. To make things quicker, we recommend skipping a roux and using a mixture of flour and milk to thicken the sauce instead.
This fuss-free recipe that requires just six pantry essentials is perfect for when you want a satisfying yet effortless home-cooked meal at the end of a long day. Are you ready to take your stovetop macaroni and cheese experience to dizzying new heights with this winning recipe? Let’s start!
Steps
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1
Done
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Bring a pot of salted water to a boil over high heat and add pasta. Cook it al dente. Drain the pasta in a colander and set aside. |
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2
Done
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Place 1 cup of milk in a medium saucepan and warm over medium heat. |
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3
Done
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In the meantime, combine the remaining ½ cup of milk and flour in a bowl and whisk until smooth. When steam begins to rise from the warming milk, whisk in the mixture of milk and flour. Continue whisking until the milk acquires the consistency of heavy cream, about 3 minutes. |
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4
Done
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Turn the heat to a minimum and gradually mix shredded cheese into the milk. Add salt and mustard and stir until the cheese has melted. |
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5
Done
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Combine the pasta and half of the cheese sauce in a large bowl and toss to coat. Add the remaining sauce and stir to mix. Serve warm. |
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