ID: 81928fd8...
This is a simple, from-scratch stovetop mac and cheese that's incredibly creamy and flavorful. Ready in about 15 minutes, it's the perfect comfort food that will make you forget all about the boxed version.
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Boil 1 pound of elbow noodles until al dente, then drain. → Meanwhile, make a roux by melting butter and whisking in flour and spices; cook for 1-2 minutes. → Slowly whisk in milk and bring the sauce to a simmer until it thickens. → Turn off the heat and stir in 8 ounces of shredded sharp cheddar until melted and smooth. → Combine the drained pasta with the cheese sauce and serve hot.
Boil 1 pound of elbow noodles until al dente, then drain. → Meanwhile, make a roux by melting butter and whisking in flour and spices; cook for 1-2 minutes. → Slowly whisk in milk and bring the sauce to a simmer until it thickens. → Turn off the heat and stir in 8 ounces of shredded sharp cheddar until melted and smooth. → Combine the drained pasta with the cheese sauce and serve hot.
調理手順を分析中...
Using sharp cheddar cheese is recommended for a more pronounced cheese flavor.
Shredding your own cheese from a block results in a smoother, meltier sauce compared to pre-shredded cheese, which often contains anti-caking agents.
Cooking the pasta separately from the sauce is preferred to prevent the sauce from becoming overly starchy.
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