Sundays are great days to catch up on some well deserved rest and spend time with the family. Don’t spend the entire day cooking when you can still make something ‘homemade’, and one that is quick to throw together. Stove top mac and cheese never fails to satisfy…it is warm and comforting and can be eaten alone or used as a side dish with just about anything. This dish is loved by kids and adults alike, so go ahead and make this for your self today…Once you have tried this, you will never buy that blue box again.
**An original recipe by www.goodfoodgourmet.com
Stove Top Macaroni & Cheese
2 Tablespoons butter
2 Tablespoons flour (heaping)
2 cups whole milk, warm
1 # American cheese slices
8 oz sharp cheddar, shredded
8 oz mozzarella, shredded
1# cooked elbow macaroni
1 ½ cups whole milk (to thin out cheese sauce)
S&P to taste
Boil 8 cups of water in a large pot with 3 Tablespoons of salt. When water has boiled, drop in the elbow macaroni and cook until tender. Drain into a colander and leave there until cheese sauce is made. Next, to make the cheese sauce we need to start with a roux. Add butter to a medium sauce pan and melt. Add flour and cook with a wooden spoon for about 5 minutes. Slowly add the warm milk and switch to a whisk to incorporate all of the liquid into the roux. Continue whisking and you will see the mixture starting to thicken. Start adding the cheese a little at a time, and use the 1 1/2 cups of milk to thin it out as needed. Once all of the cheese is incorporated, check for S&P and adjust at this time. Rinse the noodles under warm water, since they have probably all stuck together at this time, drain well and add to the cheese sauce. Mix well and serve up a big bowl for dinner or as a side dish.
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