Stovetop Mac and Cheese
This is a quick from-scratch mac and cheese ideal for kids — or anyone craving the simple, pure cheesiness of creamy mac and cheese. A standard white sauce comes together with the kitchen staples of butter, flour and milk and can take any blend of cheeses, which should include a large portion of sharp yellow Cheddar for its distinctive mac-and-cheese taste and texture. But this is a great way to use up any odds and ends of cheese in your fridge. A bit of American cheese makes the sauce stretchy and extra smooth, while Gruyère and Swiss add a nice nuttiness and Parmesan and pecorino some deep savory notes.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- Salt
- 4cups milk, preferably whole milk
- 4tablespoons butter
- 3tablespoons all-purpose flour
- 1pound macaroni
- 1pound cheese (all Cheddar or at least half Cheddar and a mix of American, Swiss, Gruyère, Monterey Jack or any other cheese), grated or pre-shredded
- Freshly grated nutmeg and/or freshly ground black pepper (optional)
Instructions
Step 1
Bring a large pot of salted water to a boil.Step 2
Meanwhile, heat the milk in the microwave or on the stovetop until just warm, 3 to 5 minutes.Step 3
While the milk heats, melt the butter in another large pot over medium-low heat. As soon as it melts, add the flour and whisk for 2 minutes, or until golden and smooth. (The smell of raw flour should have dissipated.)Step 4
Continue whisking while adding the warm milk 1/2 cup at a time, making sure the mixture stays smooth before adding the next. Once all the milk is added, let the sauce come to simmer, then simmer for 2 minutes, whisking occasionally.Step 5
While the sauce heats, add the macaroni to the boiling water, and cook until just tender, 3 to 5 minutes. Reserve 1 cup pasta cooking water and drain the pasta well.Step 6
Add the cheese to the sauce, turn off the heat and stir until smooth. Add the macaroni and stir until well mixed. Taste and add more salt as needed and season with nutmeg and/or pepper if you’d like. The dish will thicken as it sits. Pre-shredded cheese will also make this thicker; thin with some or all of the reserved pasta water, if you’d like. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop with a few splashes of water.