Photo coming — honest color until the dish is shot
Stovetop Mac & Cheese
25 min American 4 servings 🍲 Cozy🧀 Rich & creamy
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| 3 qt (3 L) water | boilrolling | boil al dente6–8 min · reserve ½ cup (120 mL) pasta water; drain | fold togetherloosen with pasta water to taste | ||
| 1 Tbs (18 g) salt | |||||
| 12 oz (340 g) elbow macaroni | |||||
| 3 Tbs (43 g) butter | melt | whisk roux1–2 min, no color | simmerwhisking, 3–4 min until thickened | stir off heatuntil smooth | |
| 3 Tbs (24 g) all-purpose flour | |||||
| 2 ½ cup (600 mL) whole milk | |||||
| 8 oz (225 g) sharp cheddar — grated | |||||
| ½ tsp (1 g) mustard powder | |||||
| ½ tsp (3 g) salt | |||||
Ingredients — tap to check off as you gather
- 3 qt (3 L) water
- 1 Tbs (18 g) salt
- 12 oz (340 g) elbow macaroni
- 3 Tbs (43 g) butter
- 3 Tbs (24 g) all-purpose flour
- 2 ½ cup (600 mL) whole milk
- 8 oz (225 g) sharp cheddar — grated
- ½ tsp (1 g) mustard powder
- ½ tsp (3 g) salt
Steps
- Boil (rolling) — 3 qt (3 L) water, 1 Tbs (18 g) salt.
- Boil al dente (6–8 min · reserve ½ cup (120 mL) pasta water; drain) — the boil from step 1, 12 oz (340 g) elbow macaroni.
- Melt — 3 Tbs (43 g) butter.
- Whisk roux (1–2 min, no color) — the melt from step 3, 3 Tbs (24 g) all-purpose flour.
- Simmer (whisking, 3–4 min until thickened) — the whisk roux from step 4, 2 ½ cup (600 mL) whole milk.
- Stir off heat (until smooth) — the simmer from step 5, 8 oz (225 g) sharp cheddar, ½ tsp (1 g) mustard powder, ½ tsp (3 g) salt.
- Fold together (loosen with pasta water to taste) — the boil al dente from step 2, the stir off heat from step 6.
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