Monday, December 22, 2014

Creamy, Dreamy Stovetop Macaroni & Cheese

This is my husbands favorite Mac and Cheese because it remains nice and moist (and rich!)


  • 3 tablespoons unsalted butter
  • 1/4 cup finely chopped onion
  • 1/3 cup all-purpose flour
  • Coarse salt & Pepper
  • 4 cups whole milk
  • 1/8 teaspoon cayenne pepper (optional)
  • 3/4 pound small shell pasta or elbow macaroni
  • 4 cups coarsely grated sharp yellow cheddar (3/4 pound)
  • 1 teaspoon Mustard powder
  • 1 teaspoon Worcestershire sauce
  • Directions:
  • In a medium saucepan, melt butter over medium; add onion and cook until softened, about 4 minutes. Add flour and 1/2 teaspoon salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes. 
  • Whisking constantly, pour in 2 cups milk; add 2 more cups milk, mustard powder, and cayenne (if using) and whisk until smooth. Cook mixture, stirring constantly along bottom of pan, until boiling, 6 to 7 minutes. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and doesn't look grainy. 
  • Meanwhile in a large pot of boiling salted water, cook pasta until al dente, drain and return to the pot. Remove from heat and let cool a minute, then quickly stir in cheese and Worcestershire Sauce. Pour cheese over the pasta, and stir until it's coated. Enjoy! 

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