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Stovetop Macaroni and Cheese
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- Stovetop Mac and Cheese?
Redemption Journals: Chef Tim Love. What the hell is that orange powder anyway? I theorize it must be fairy dust, for I have searched for years for a mac and cheese recipe that, if not identical, could at least be a satisfactory homemade replacement to the mac and cheese of my childhood.
Real Stovetop Mac and Cheese
I beg, beg you to try this mac and cheese. Like many good sauces, it starts off with a roux, which is a mixture of butter and flour used as a base for many different sauces. You need not be a trained chef to create a roux. In addition to the flour, this roux will involve some spices. Salt, pepper, ground mustard, and paprika accompany the flour, giving not only a little zip to the cheese sauce, but a little bit of extra color. You can add even more if you like your mac spicy!
To make a roux, melt the butter in a large frying pan and then add the flour mixture. You can use a fork for this, but I adore my roux whisk. This mixture will form a base for your sauce that will help it thicken once the milk and cheese are added. Speaking of cheese, I wanted to make my classic mac with classic mac cheese, so I used half a pound of sharp, orange cheddar.
Now the noodles. No harm in nibbling on some of the noodles to check their firmness before you finish cooking. Once the noodles are done and the sauce is complete, the two are joined in one of the greatest arranged marriages of the culinary universe. In a small bowl, combine flour, salt, ground mustard, paprika, and black pepper.
Stovetop Mac and Cheese Tips
Mix well with a fork and set aside. Measure out milk and grate the cheese and set aside. Add butter to a large skillet or frying pan and heat over medium-low. While the butter melts, begin heating a large pot of water to a boil for the pasta. Once butter has melted, add the flour mixture to the butter. Use a roux whisk or a large fork to mix, whisking constantly. The mixture will begin to smooth out. Once it has cooked for about three minutes, slowly add the milk, whisking the entire time.
At some point, the water in the other pot will come to a boil. Add the pasta and cook to al dente.
Real Stovetop Mac and Cheese Recipe - Cookie and Kate
Once all of the milk has been added to the roux, increase the heat slightly to just below medium. Whisking constantly, the mixture will begin to thicken to a consistency closer to cream than to milk. It should never come to a boil. When the pasta is cooked to al dente, drain into a colander but do not rinse.