Super Creamy version of a Childhood favorite: Mac-n-Cheese
Creamy Stovetop Macaroni and Cheese
Throw away the boxed stuff, say goodbye to processed cheese, and no more baked versions!
1 stick salted butter
1 cup all-purpose flour
1 pound of pasta (like pipette, elbows, shells, and the like)
4 cups of whole milk
8 ounces of sharp cheddar cheese (shredded)
8 ounces of Gruyere cheese (shredded)
Preheat a pot of water for pasta (do not salt the water until it reaches boil)
In a large saucepan, melt butter on medium heat
in a medium saucepan, warm milk on medium heat
When butter is melted, whisk in the flour and stir regularly for 3-4 minutes until color just starts to change and there are no lumps.
- Pasta water should be ready for salt and add pasta to start cooking -
Add milk slowly (approx. 1 cup at a time) and stir vigorously with a whisk.
Once milk is full incorporated, allow to simmer for 2-3 minutes
Reduce heat to lowest setting
Add cheese slowly and whisk to incorporate and stir until all cheese is melted thoroughly
Keep cheese sauce on low until pasta is cooked and ready to add
Stir pasta into cheese sauce to cover completely and allow cheese sauce to fill inside pasta
Bonus: Toasted Panko bread crumb topping
Heat 1 tablespoon of olive oil in a non-stick pan over medium high heat
Add 1 cup of panko bread crumbs to hot pan
Add salt and pepper to taste (and a pinch of garlic powder for more flavor)
Toss panko regularly in the pan to continue to move them and toast evenly
Once golden brown, remove and add to the top of the mac-n-cheese to garnish
(Chopped parsley on top as well for color)
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