Stovetop Mac and Cheese
Description
Why make mac and cheese from a box when it's so easy and quick to make homemade? It tastes so much better and you know exactly what goes into it.
Ingredients
1 lb. macaroni, dry
1 1/2 c. whole milk, divided
2 T. all-purpose flour
2-3 c. sharp cheddar cheese, shredded
1/2 t. onion powder
1/4 t. dry mustard powder
kosher salt, to taste
white (or black) pepper, to taste
optional cooked stir-ins: ham, peas, mushrooms, sausages, bacon, broccoli
Directions
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Bring a large pot of well salted water to a boil over high heat; add macaroni; cook according to package instructions until al dente, about 6-8 minutes. Drain; set aside.
Whisk ½ c. milk with flour until completely dissolved; set aside.
Heat remaining milk in a large saucepan over medium heat; don't let milk boil. Just as milk begins to steam, whisk in the milk/flour mixture; whisk or stir until liquid thickens to the consistency of heavy cream, about 3-4 minutes. Reduce heat to low; add cheese to saucepan, a handful at a time, stirring until combined with milk.
Stir in onion and mustard powders to cheese sauce; adjust seasonings to taste with salt and white pepper.
Place cooked macaroni in large bowl. Add ½ of the cheese sauce; stir. Stir in chosen mix-ins; add as much of the remaining cheese sauce as needed. If sauce is too thick, stir in 1 T. milk at a time.
4-6 servings.