Mac & Cheese on the Stovetop • 3 to 4 servings
Cheddar cheese can be notoriously stringy when melted.
To keep the cheese from getting too stringy, it helps to coat it
lightly with some flour or cornstarch. Adding some water to the
sauce helps, as well as some lemon juice.
Stirring encourages stringiness so keep the stirring to a minimum.
Ingredients
1/2 pound cheddar cheese, grated (about 2 cups, packed)
1 teaspoon cornstarch or flour
2 quarts water
1 tablespoon salt
2 cups uncooked macaroni (see photo below)
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated until steamy, but not simmering
Freshly ground black pepper
Directions
In a medium-sized bowl, mix the cornstarch or flour with the grated cheese so that the cheese is coated, set aside.
This will help the cheese from getting too stringy.
Cook the macaroni pasta in boiling water:
Heat 2 quarts of water with a tablespoon of salt to a rolling boil in thick-bottomed saucepan. Add 2 cups of macaroni and follow the cooking time instructions on the package.
Cook until al dente—cooked ... slightly firm. Drain the pasta.
While the macaroni is cooking, prepare the sauce:
Melt 2 Tbsp butter in a large saucepan on medium heat. Whisk in 2 Tbsp flour. Let cook for about a minute.
Slowly dribble in 1 1/4 cups milk, while whisking (to avoid clumping) until the sauce is smooth.
Slowly add the grated cheese, whisking until smooth.
Add the cooked macaroni to the cheese sauce:
Stir to combine.
Serve immediately.
Original recipe:
https://www.simplyrecipes.com/recipes/quick_macaroni_and_cheese/
GoGo Quinoa Macaroni makes great Mac & Cheese. It's Gluten Free & Vegan too.
You may purchase this large bag from Amazon or Costco.
Some grocers sell smaller quantity bags.
