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Friday, February 10, 2017

Stove Top Mac and Cheese Recipe

Ingredients & Cooking Directions for Stove Top Mac & Cheese 

Kitchen Equipment used in this Video

Induction Cooker:  
Wooden spoon:
Clear bowls:
Measuring cup:
Cooking spoon:

Estimated Servings: 4

2 cups dry elbow macaroni
2 tablespoons butter
2 ½ cups cold whole milk

1.  Cook the macaroni according to the instructions on the package, then drain; set aside.
2.   In a pot, melt the butter over medium heat. Add the flour and whisk to combine, then cook for 1 to 2 minutes, whisking constantly, until the mixture is a light golden color.
3.   Reduce the heat to low and slowly whisk in the milk until smooth. Simmer until slightly thickened, about 5 minutes, whisking occasionally.
4.   Add the cheese, a handful at a time, whisking well after each addition and not adding more until the previous handful is fully melted and incorporated. Season to taste with garlic powder, dry mustard, salt and pepper.
5.   Add the drained pasta to the cheese sauce and stir to combine, breaking up any clumps of macaroni. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.


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