Easy Stovetop Macaroni and Cheese
This recipe was very easy to make. So creamy and delicious, love how simple this home food is.
Ingredients:...
450 g uncooked macaroni pasta
4 cups whole/fresh milk
1/2 cup unsalted butter
1/2 cup all purpose flour
1/4 tsp dry mustard, optional
3 cups shredded cheddar cheese
1 cup shredded parmessan cheese
Procedure:
Bring a large pot of salted water to boil. Add the pasta and cook it just until al dente.
In a medium saucepan, set over medium heat, warm the milk until it is simmering then set it aside.
In a large pot, melt the butter over medium heat.
Whisk in the flour and cooked the mixture, whisking constantly, until it turns light brown in color and has a slightly toasted aroma, about 3 minutes.
Whisk in the dry mustard.(optional).
Remove the pot from the heat then slowly whisk the warm milk into the flour mixture.
Continue whisking constantly to avoid any lumps. The mixture will become very thick and then thin out gradually until it is smooth.
Return the pot to the stove over medium high heat and cook the mixture while whisking constantly until it has thickened enough to coat the back of a spoon, about 2 minutes.
Season the mixture with salt and pepper and reduce the heat to medium.
Stir in the cheddar and parmessan cheese until they are melted and the cheese sauce is smooth.
Add pasta, stirring to combine, and cook just until the pasta is warmed throughout. Serve immediately.
This recipe was very easy to make. So creamy and delicious, love how simple this home food is.
Ingredients:...
450 g uncooked macaroni pasta
4 cups whole/fresh milk
1/2 cup unsalted butter
1/2 cup all purpose flour
1/4 tsp dry mustard, optional
3 cups shredded cheddar cheese
1 cup shredded parmessan cheese
Procedure:
Bring a large pot of salted water to boil. Add the pasta and cook it just until al dente.
In a medium saucepan, set over medium heat, warm the milk until it is simmering then set it aside.
In a large pot, melt the butter over medium heat.
Whisk in the flour and cooked the mixture, whisking constantly, until it turns light brown in color and has a slightly toasted aroma, about 3 minutes.
Whisk in the dry mustard.(optional).
Remove the pot from the heat then slowly whisk the warm milk into the flour mixture.
Continue whisking constantly to avoid any lumps. The mixture will become very thick and then thin out gradually until it is smooth.
Return the pot to the stove over medium high heat and cook the mixture while whisking constantly until it has thickened enough to coat the back of a spoon, about 2 minutes.
Season the mixture with salt and pepper and reduce the heat to medium.
Stir in the cheddar and parmessan cheese until they are melted and the cheese sauce is smooth.
Add pasta, stirring to combine, and cook just until the pasta is warmed throughout. Serve immediately.
