Mac and cheese—it’s like a warm hug in a bowl, right? I remember the first time I tried a stovetop version; it was a rainy Tuesday, and I was craving something comforting to counter the gloom. This recipe delivers that creamy, cheesy goodness we all love, with a twist of nostalgia and a dash of modern flair.
Steps
- Begin by bringing a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions. Once done, drain the pasta and set it aside.
- While the pasta is cooking, melt the butter in another large pot over medium heat. Stir in the flour using a silicone spatula and continue stirring for 1-2 minutes.
- Gradually add the heavy cream and milk to the butter and flour mixture, stirring continuously to avoid breaking the roux. Bring the mixture to a boil, then reduce to a simmer.
- Add the mustard powder, onion powder, salt, pepper, and hot sauce to the simmering sauce. Reduce the heat to low once the sauce is well-combined.
- Slowly add the shredded cheddar cheese to the sauce, stirring constantly until the cheese has completely melted and the sauce is smooth.
- Combine the drained macaroni with the cheese sauce, stirring until all the pasta is well-coated. Serve immediately and enjoy!
Ingredients
- 2 cups uncooked macaroni (equivalent to 1/2 pound)
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup heavy cream
- 1 cup milk
- 1/2 teaspoon mustard powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon each of salt and pepper
- 1/2 teaspoon hot sauce
- 1 1/2 cups shredded cheddar cheese
Nutritional Values
Calories: 2284kcal | Carbohydrates: 188g | Protein: 80g | Fat: 136g | Saturated Fat: 84g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 36g | Trans Fat: 4g | Cholesterol: 424mg | Sodium: 2052mg | Potassium: 1084mg | Fiber: 8g | Sugar: 20g | Vitamin A: 4548IU | Vitamin C: 4mg | Calcium: 1632mg | Iron: 4mg
FAQ
- Can I use different types of cheese for stovetop mac and cheese?
- Absolutely! Feel free to experiment with a mix of cheeses such as Cheddar, Monterey Jack, Gouda, and Gruyere. Just be cautious with extra sharp cheddar or aged cheeses, as they may not melt as smoothly.
- What can I add to enhance my mac and cheese?
- You can customize your mac and cheese with various pasta shapes, like medium shells or rotini. Consider adding meats like cooked chicken or bacon, and vegetables such as peas or spinach for extra flavor and texture.
- How should I store leftovers and reheat them?
- Store your mac and cheese in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. Reheat leftovers using the ‘melt’ setting on your microwave or at 50% power. A double boiler is also a great method for reheating creamy pastas.
- Do I really need to shred the cheese from a block?
- Yes, shredding cheese from a block is recommended as it melts and tastes better than pre-packaged shredded cheese. It ensures a smoother, creamier sauce.
- Will I taste the hot sauce and mustard powder in the dish?
- Not at all! The hot sauce and mustard powder are used to enhance the flavor. They blend into the sauce and are not noticeable in the final dish.
Tips
- Shred Your Own Cheese: For the best texture and flavor, shred cheese from a block instead of using pre-shredded cheese, which often contains additives that prevent it from melting smoothly.
- Enhance Flavors Discreetly: Incorporate a touch of mustard powder and hot sauce to enhance the overall taste of the mac and cheese without making these flavors noticeable. They subtly elevate the dish.
- Roux Technique: When adding milk or cream to the roux, do so gradually while continuously stirring to prevent the sauce from becoming thin or lumpy.
- Storage and Reheating: Store leftovers in an airtight container and refrigerate for up to three days. For reheating, use a microwave on the ‘melt’ setting or a makeshift double boiler to maintain the creamy consistency.
Equipment
- 3.5-quart Dutch oven
- Box cheese grater
- Pinch bowls for measuring seasonings
- Pasta strainer
