Use the photographed stovetop variation: reduce the milk to 1½ cups, combine macaroni and cheese sauce in the saucepan, and finish over medium-low heat.
6By 67Dude
Servings
4
8 oz Elbow macaroni
2 tbsp Unsalted butter
2 tbsp All-purpose flour
1.5 cup Whole milk
2 cup Sharp cheddar cheese, freshly grated
0.5 tsp Dry mustard powder
0.13 tsp Cayenne pepper
1 tsp Salt
0.25 tsp Black pepper
2 L Water (for boiling pasta)
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Cook Macaroni
1. Bring the water to a boil in a large pot and add a generous pinch of the salt. Cook the elbow macaroni for 1 minute less than the package directions, until just al dente. Drain well and set aside.
8 oz Elbow macaroni,
1 tsp Salt,
2 L Water (for boiling pasta)
Make Cheese Sauce
2. In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the flour and dry mustard powder and cook for 1 minute, stirring constantly, until bubbly and pale golden.
3. Gradually pour in the whole milk while whisking constantly to prevent lumps. Cook for 3 to 4 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.
1.5 cup Whole milk
4. Reduce the heat to medium-low. Add the cheddar cheese a handful at a time, stirring until each addition melts before adding more. Season with cayenne pepper, remaining salt and black pepper.
2 cup Sharp cheddar cheese, freshly grated,
0.1 tsp Cayenne pepper,
1 tsp Salt,
0.2 tsp Black pepper
Combine and Finish
5. Add the drained macaroni to the saucepan and fold to coat evenly. Cook over medium-low heat for 3 to 5 minutes, stirring gently, until the sauce is thick, creamy and clings to the pasta. Taste and adjust seasoning, then serve immediately.
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