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Creamy Stove Top Mac And Cheese With A Kick
A spicy stove top macaroni and cheese recipe made with cheddar and Monterey Jack cheeses.
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servings: 4
total time: 35 minutes
recipe by: Frankie
Ingredients
- 8 ounces uncooked elbow macaroni
- 2 1/2 TBSP unsalted butter
- 3 TBSP all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dry mustard
- 1/2 tsp cayenne pepper
- 2 1/2 cups whole milk
- 4 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey jack cheese, shredded
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Directions
- In a dutch oven boil water and cook pasta until tender, drain and set aside.
- In the now empty pot melt the butter over medium heat and add the flour, salt, pepper, mustard and cayenne. Stir until combined, about 1 minute.
- Turn heat to medium-high and slowly whisk in the milk and keep whisking until mixture comes to a boil.
- Reduce heat to low and simmer stirring occasionally until mixture becomes thickened a bit.
- Take off the heat and stir in the cheese until melted and fully blended.
- Add the pasta, stir to combine and salt and pepper to taste.
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