Confession I love box mac and cheese. I know it is so processed and not good for you but I can put down some Velveeta shells or Kraft Mac and Cheese. However, I got to thinking I wonder if I could make my own. A few google searches later and a scan of our pantry and I was in business. The homemade kind is super easy and oh so good! You can use any noodles you have and any cheese you have. I happened to have half a box of elbows left and white cheddar cheese. This mac and cheese was so creamy and delicious!
Enjoy!
|| S T O V E T O P M A C A N D C H E E S E ||
1 pound pasta (elbows, penne, rigatoni, whatever you like)
1 1/2 cups whole milk
2 Tablespoons flour
3 cups shredded sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
Pinch cayenne
1 1/2 cups whole milk
2 Tablespoons flour
3 cups shredded sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
Pinch cayenne
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- Warm 1 cup of milk over medium heat. Whisk together the remaining milk and flour until there are no lumps. When the milk begins to steam, whisk in the flour mixture. Whisk until it begins to thicken, about 3 to 4 minutes. It will be the consistency of heavy cream. Gradually whisk in the cheese. Add salt, pepper, dry mustard, cayenne, and nutmeg. When the cheese has completely melted, add the pasta.
- Coat the pasta completely in cheese sauce. Serve immediately.
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