Mac and Cheese – Stovetop
- Yield: 4 1x
Ingredients
Units
Scale
- 2 tbsp butter
- 2 tbsp flour
- 1 dash cayenne pepper (optional)
- 2 cloves garlic, minced (or 1/2 t garlic powder)
- 24 oz chicken broth (3c)
- 24 oz milk (3c)
- 455 g pasta (1 lb)
- 1 tsp salt
- 1/4 tsp ground mustard
- 2 cups freshly shredded cheese (I’ve used a mix of gouda & comté)
- 1/2 cup freshly shredded parmesan
Instructions
- Melt butter in a large stockpot over medium-high heat. Add fresh garlic, sautée for a minute.
- Add flour (and cayenne, if using), and stir until combined.
- Cook for 1 minute, stirring occasionally.
- Pour in 1 cup of the broth, and stir (or whisk) until the mixture is completely smooth and begins to thicken.
- Gradually pour in the remaining broth and milk, stirring until evenly combined.
- Stir in the pasta, salt, (garlic powder if using), and mustard until combined.
- Continue cooking, stirring occasionally, until the mixture just reaches a simmer. Reduce heat to medium-low to maintain a low simmer.
- Continue cooking, stirring occasionally, for about 9-10 minutes, or until the pasta is al dente. (Be careful not to overcook the pasta!)
- Remove from heat, and stir in the cheeses until melted. Taste, and season with additional salt (and black pepper, if you’d like), as needed.
- Serve immediately. Enjoy!
Notes
*I generally half this recipe for 2 people