Stovetop Mac and Cheese (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 oz large elbow macaroni
02 -
4 tablespoons unsalted butter
03 -
4 tablespoons all-purpose flour
04 -
½ teaspoon ground mustard
05 -
2 cups milk, at room temperature
06 -
3 cups shredded sharp cheddar cheese
07 -
Kosher salt and freshly ground black pepper, to taste
→ Optional Garnish
08 -
Extra shredded cheese for topping
09 -
Crushed saltine crackers
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions. Drain the pasta and set aside.
02 -
While the pasta is cooking, melt the butter over medium heat in a large pot. Reduce heat to low, then whisk in the flour and ground mustard to create a smooth paste. This creates the base for your cheese sauce.
03 -
Gradually whisk in the room temperature milk until smooth with no lumps. Turn the heat to medium and continue whisking until the sauce begins to thicken, about 2 minutes.
04 -
Stir in the shredded sharp cheddar cheese, continuing to stir until all the cheese is completely melted and the sauce is smooth and creamy.
05 -
Add the drained pasta to the cheese sauce and stir until all the pasta is well coated. Season with salt and freshly ground black pepper to taste. Garnish with additional shredded cheese and crushed saltine crackers if desired, and serve immediately while hot and creamy.
# Notes:
01 -
For the creamiest sauce, make sure your milk is at room temperature before adding it to the roux.
02 -
Freshly grated cheese melts much better than pre-shredded cheese, which often contains anti-caking agents.
03 -
This mac and cheese is best enjoyed immediately, as the sauce can thicken upon standing.