Today I am making easy stove-top macaroni and cheese. It requires only a few ingredients. The base sauce is French bechamel sauce and mornay sauce. But do you know mac and cheese originated from UK? But it’s a very American. Let’s get started.
First, make the sauce. The base sauce is white sauce, bechamel sauce in French, with butter, flour, and milk.
Then make Mornay sauce by adding shredded cheddar cheese.
Once you mix in elbow macaroni, it is quick and easy stove-top mac and cheese. Very simple classic recipe.
And of course if you want, you can add onion, broccoli, cauliflower, bacon (I love bacon!), etc before serving.
- 5 oz macaroni (140 g; 1⅓ cups)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk, at room temperature (240 ml)
- 1 cup extra sharp cheddar cheese (120 g)
- Salt and pepper, to taste
- First, cook the macaroni in generous amount of salted boiling water according to the package directions until al dente.
- In a sauce pan, add in butter and melt it. Then add in flour and cook it over low heat to make roux blanc, white sauce. It takes one minute or two. We made roux blanc yesterday. Then add in a quarter of milk and stir until smooth. Today I am adding milk just over the heat. Then add in the remaining milk and over medium heat bring it to a boil, gently stirring constantly. The base sauce for this basic mac and cheese is the same with yesterday’s béchamel sauce. Only the amount of milk is different. When boiling, reduce the heat and simmer for 2 minutes or until it reaches the desired thickness.
- Remove from the heat, and add in grated cheddar cheese. This is extra sharp cheddar. Then stir until the cheese is melt and the sauce is smooth.
- Now pour drained pasta over the sauce in the pan. And stir until well coated. No need to add pasta cooking water for this recipe.
- Season with salt and pepper to your liking. And serve immediately. This is the best when it's hot.
- Stove-top Mac And Cheese