Creamy Stove Top Mac And Cheese With A Kick
Servings: 4
Ingredients
8 oz 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 oz sharp cheddar cheese, shredded
4 oz monterey jack cheese, shredded
Directions
1. In a dutch oven boil water and cook pasta until tender, drain and set aside.
2. 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.
3. Turn heat to medium-high and slowly whisk in the milk and keep whisking until mixture comes to a boil.
4. Reduce heat to low and simmer stirring occasionally until mixture becomes thick like heavy cream.
5. Take off the heat and stir in the cheese until melted and fully incorporated.
6. Add the pasta, stir to combine and salt and pepper to taste.
2. 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.
3. Turn heat to medium-high and slowly whisk in the milk and keep whisking until mixture comes to a boil.
4. Reduce heat to low and simmer stirring occasionally until mixture becomes thick like heavy cream.
5. Take off the heat and stir in the cheese until melted and fully incorporated.
6. Add the pasta, stir to combine and salt and pepper to taste.
