Macaroni and Cheese II
Photo: NowIsntItTime, CC BY-SA 4.0
This stovetop macaroni and cheese skips the oven and finishes the pasta in butter. The macaroni is tossed in melted butter first, then a raw egg is stirred through before the cheese sauce goes in, which gives the sauce body and a slightly custardy cling. You choose the cheese, so it suits whatever is in the fridge. A dash of dried parsley and oregano adds a gentle herbal note.
Instructions
Fill a pot with water, add the macaroni and salt, and bring it to a boil. Stir now and then so the pasta does not stick.
While the pasta cooks, warm the milk in a second pot. Stir in the grated cheese until it melts into a basic sauce. If the sauce looks thin, add more cheese, and if it is too thick, add a little more milk.
When the macaroni is tender to your taste, drain it well.
Melt the butter in a pot and stir in the drained macaroni until every piece is coated. Crack the raw egg into the pot and stir until it is fully mixed in.
Pour in the cheese sauce, add the dried parsley and oregano, and stir well. Serve hot.
Make it personal.
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