Creamy Stovetop Mac and Cheese
Did you know that you can make creamy, rich, and saucy stovetop mac and cheese from scratch in the same amount of time it takes to cook boxed mac and cheese?
Foto: Barefeet In The Kitchen — Mary YounkinBahan-bahan
- 16 ounces dried pasta (cavatappi, shells, or large elbow macaroni)
- ¾ cup whole milk
- ¾ cup heavy cream
- 2 tablespoon all-purpose flour
- ½ teaspoon granulated garlic or garlic powder
- ¼ teaspoon dry mustard
- ¼ teaspoon granulated onion
- ⅛ teaspoon cayenne pepper
- 4 ounces freshly shredded cheddar cheese ((about 1½ cups))
- 4 ounces freshly shredded Pepper Jack or Monterey Jack cheese ((about 1½ cups))
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Langkah-langkah
In a large pot, bring about 4 quarts of water to a boil. Bring the water to a boil and then add 2 tablespoons of salt (trust me on this, salted water makes ALL the difference when cooking pasta.) Add the pasta. Cook the pasta to al dente, being careful not to overcook. The pasta should still have a nice chew to it. Drain and do not rinse.
In the same pot used for the pasta, add half of the milk and cream over medium heat. In a separate bowl or glass measuring cup, whisk together the remaining milk and cream with the flour and spices. Whisk until smooth.
When the milk on the stove begins to steam (not boil!) add the flour mixture and whisk to combine. Continue whisking until the milk thickens slightly, about 4-5 minutes.
Add the shredded cheese, a handful at a time, stirring with a wooden spoon to melt. Remove from the heat once all the cheese has melted. Add the pasta to the cheese sauce and stir to coat. Taste and add salt, only if needed.
Memuat komentar...