Stovetop Mac n' Cheese
This stovetop macaroni and cheese is built on four cheeses and a few egg yolks. Mild Cheddar, nutty Gruyere, creamy Fontina and mellow Monterey Jack each bring a different texture and depth to the sauce. The yolks, tempered in gently, give it a rich body without any baking. Everything comes together in the time it takes the pasta to boil, which makes it a practical weeknight pot of cheesy macaroni.
Instructions
Bring 1 gallon of water to a rolling boil. Add salt and the macaroni, and cook until the pasta is al dente.
While the pasta cooks, melt the butter in a saucepan or saucier over medium low heat. Let it cook until the bubbling stops.
Whisk in the flour and keep whisking constantly until the paste turns a pale blonde color.
Temper the beaten egg yolks into the mixture. Add the cheeses and bring the sauce to just below a simmer, whisking constantly, until it thickens slightly.
Fold the cooked macaroni into the sauce and serve warm.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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