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Classic stovetop mac and cheese
Ingredients
- 225 grams dry elbow macaroni
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 2 cups 2% milk, warmed
- 1 teaspoon kosher salt
- 175 - 200 grams (about 2-1/2–3 cups) freshly grated old orange cheddar cheese
Directions
- Bring a large pot of salted water to a boil then add the pasta and cook until al dente, about eight to ten minutes. Drain the pasta and leave it in the colander or strainer until ready to use.
- Meanwhile, melt the butter in a saucepan over medium heat. Sprinkle the flour overtop along with the onion and mustard powders and whisk together. The mixture will be a little clumpy at first but will smooth out as you continue to whisk. Allow this to cook for about two minutes, stirring occasionally. Once the mixture starts to become a little golden, slowly whisk in the warm milk. Add in the salt and bring it to a light simmer. Cook, whisking frequently, until thick, about four to five minutes.
- When the sauce is thick, turn the heat down to low and slowly add in the cheddar cheese. Switch to a heatproof spatula or a wooden spoon and carefully stir in the cooked macaroni making sure that every noodle is well coated.
