Stovetop Mac and Cheese
Stovetop Mac and CheeseCourse: DinnerCuisine: AmericanDifficulty: Easy
2 tablespoons butter
2 tablespoons flour
3 cups water
4 cups milk
1 pound uncooked pasta (I used cavatappi)
1 teaspoon Kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon ground mustard
4-5 cups (16-20 ounces) freshly-shredded* sharp cheddar cheese (I used sharp white cheddar)
1/2 cup freshly-shredded* Parmesan cheese
- Melt butter in a large stockpot over medium-high heat. Add flour, and stir until combined. Cook for 1 minute, stirring occasionally. Then pour in 1 cup of the water, and stir (or whisk) until the mixture is completely smooth and begins to thicken. Gradually pour in the remaining water and milk, stirring until evenly combined.
- Stir in the pasta, salt, garlic powder, and mustard until combined. Then continue cooking, stirring occasionally, until the mixture just reaches a simmer. (Btw, I recommend grating your cheese while the pasta cooks to save time!) Reduce heat to medium-low to maintain the low simmer. Continue cooking, stirring occasionally, for about 9-10 minutes, or until the pasta is al dente. (Be careful not to overcook the pasta!)
- Remove from heat, and stir in the cheeses until melted. Taste, and season with additional salt (and black pepper, if you’d like), as needed.
- Serve immediately, and enjoy!!