Macaroni and Cheese I
This is a stovetop macaroni and cheese built on a classic white sauce, with no baking required. A roux of butter and flour thickens a full liter of hot milk, which gives a generous, creamy sauce for a whole pound of pasta. Cheddar supplies the sharpness, Parmesan or Monterey Jack rounds it out, and a little cayenne adds a gentle kick you can adjust to taste.
Instructions
Boil the macaroni in salted water until tender, then drain it and set it aside. Warm the milk in a small pan or in the microwave so it is hot but not boiling.
Melt the butter in a large saucepan over medium heat. Stir in the flour and cook, stirring, to make a smooth paste, which is the roux.
Pour in the hot milk and whisk until no lumps remain. The white sauce is ready when it is smooth and coats the back of a spoon.
Stir in the cheddar, the Parmesan or Monterey Jack, and the cayenne until the cheese has melted into the sauce. Taste and add more cayenne if you want more heat.
Add the cooked macaroni to the pan and stir until every piece is well coated in the sauce. Serve it right away.
Make it personal.
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