Stovetop Mac and Cheese
At least two Sundays a week, as we’re leaving church, either Nate or I will get a sheepish grin on our face and ask the other “Can we have Mac and Cheese for lunch?” Now, before you start freaking out on me about how silly it is to want Kraft Mac and Cheese so often (or cheering if you like Kraft Mac and Cheese), just simmer down. This recipe is no Kraft with its fake cheese. It is so much more! It’s goodness. It’s happiness. It’s pure bliss. There’s just something about coming home from spending time worshiping the Lord, cuddling up with a good TV show, and chowing down on a warm, creamy dish. Have I talked this dish up enough? Try it for yourself to see what you think! Stovetop Mac and Cheese
Adapted from This Recipe Ingredients 16 oz pasta
4 tbsp unsalted butter
1/2 cup whole wheat flour
2 cups half-and-half
1/2 cup shredded parmesan cheese
1 cup cheddar cheese
1/2 cup mozzarella cheese
1 tbsp spicy dijon mustard
1 tbsp sriracha sauce (or other hot sauce)
Instructions 1. Cook pasta until al dente
2. While pasta is cooking, melt the butter in a large pot over medium heat. When the butter has all melted and is boiling, whisk in the flour. Cook the mixture, whisking constantly until the flour has browned – about one minute.
3. Whisk in the milk until no lumps are left and cook, stirring often, until the mixture thickens and boils – about 10 minutes.
4. Remove the pot from heat and, one kind of cheese at a time, stir cheese into sauce. Make sure each type melts before adding the next. Stir in the mustard and hot sauce.
5. Return the sauce pot to the heat and stir in the pasta. Mix well, stirring from the bottom.
6. Eat your yummy goodness!