I have used dozens of different macaroni and cheese recipes through the years, but none is better than this one. It’s a slight variation on a stovetop mac & cheese recipe from a website called GimmeSomeOven. The macaroni and cheese comes out super rich and creamy and is cooked on top of the stove – no baking needed – in a single pot. Give it a try in your kitchen!
- 2 Tbsp butter
- 2 Tbsp flour
- 3 cups water
- 4 cups whole milk
- 1 pound uncooked pasta (I used cavatappi)
- 1 tsp. Kosher salt
- 1/2 tsp. garlic powder
- 1/4 tsp. mustard powder
- 1/2 tsp. cayenne pepper (optional)
- 4–5 cups (16–20 ounces) freshly-shredded sharp cheddar cheese (I used a blend of sharp white cheddar and sharp yellow cheddar)
- 1/2 cup freshly-shredded Parmigiano-Reggiano cheese
- Freshly ground black pepper, to taste
- Melt the butter in a large stockpot over medium-high heat. Add the 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. Reduce heat to medium-low to maintain a 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.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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