I grew up on baked macaroni and cheese and wasn’t privy to the wonders of stove-top mac and cheese for the first several years of my childhood. While I appreciate my mom’s casserole version, this is a tough recipe to beat. It’s quick, it’s insanely creamy and cheesy, and you dirty ONE pan. In our house with no dishwasher, that’s a big deal (ok you dirty a colander too…sorry).
I prefer it with a few dashes of Red Rooster hot sauce.
(adapted from Cooking Light, May 2007)
1 1/4 cups uncooked macaroni
1 cup 1% milk
2 tbsp all purpose flour
1 1/4 cups shredded sharp cheddar cheese – the recipe calls for reduced fat, but I only believe in full-fat cheese
1/2 tsp salt
a few grinds of a pepper mill
Cook pasta in a medium saucepan according to package directions.
Transfer to a colander.
In the same saucepan, combine the milk and flour over medium heat, stirring with a whisk.
Cook, stirring constantly until thickened (about 2 minutes).
Add cheese, salt, and pepper, and continue whisking until all the cheese is melted.
Turn off heat, stir in the pasta, and let sit for a few minutes before serving.