Stovetop Macaroni and Cheese
Easy, cheesy side
Servings: 10
Equipment
- 1 Medium Pot
- 1 Large Pot
Ingredients
- 1 lb Dried tubular noodles Such as Cavatappi, Elbows, Bucatini, etc.
- ¼ c unsalted butter
- ½ c all-purpose flour
- ¾ tsp salt
- ½ tsp ground black pepper
- 1 c milk
- 1¼ c heavy cream
- 2 c shredded cheese such as sharp cheddar, Mozzarella, Renard's Terrific Trio, or mixture of cheeses
Instructions
- In a large pot, cook noodles in boiling salted water, until al dente, according to package instructions. Reserve ¼ of water, then drain and set aside.
- In the medium pot, melt the butter over medium heat until it is no longer foaming. Whisk in flour, salt and pepper, and cook until it loses its flour smell, approximately 2 minutes.
- Slowly add milk and heavy cream, whisking to combine. Bring to a slow boil. Reduce heat to low, and add in cheese, stirring until melted.
- Add pasta to the cheese mixture and toss to combine. Add reserved pasta water by the teaspoon full until the desired consistency is achieved. Let sit 5 minutes to thicken, if desired.
Notes
Source: Pumpkin 'n Spice