I usually double this recipe and bake it in a casserole dish, but for those times when we need a quick side dish, or God help me, fast main dish, this works for us. If this is a main course, I'll try to add some vegetables or leftover ham to add something nutritional to it, though I'll admit we sometimes jut eat a bowl of this and call it dinner.
Stovetop Mac and Cheese
- 4 oz. dried macaroni (half a standard box)
- 1/4 cup butter (1/2 stick)
- 1/4 cup all-purpose flour
- 2 cups milk - I usually use 2%
- 1/4 cup grated parmesan
- 1 cup shredded cheddar
- salt and pepper
- whole grain mustard (optional)
- mustard powder (optional)
- garlic powder (optional)
Put the water on to boil in a large pot.
Cook the pasta according to directions.
While the pasta is cooking, melt butter over medium-high heat in a sturdy saucepan and warm the milk in the microwave.
When it is melted and foamy, whisk in the flour.
Keep stirring when the roux is golden colored, add the warmed milk and whisk constantly, making sure there are no clumps.
Raise the heat to medium-high, and cook for 5 minutes, stirring constantly and let thicken. Add the nutmeg.
Add the grated parm and the cheddar and stir well until the cheeses have melted.
Season to taste with salt and pepper. Now you can add mustard, garlic powder of whatever other spice you like to taste. Sometimes I add a dash of hot sauce.
Dump the cooked, drained pasta into the pot and mix well.