Stovetop Mac & Cheese

Ultra-creamy mac and cheese made with a quick roux and plenty of sharp cheddar. No oven, no fuss.

Ingredients

• 12 oz elbow macaroni
• 3 tbsp butter
• 3 tbsp flour
• 2.5 cups whole milk
• 3 cups sharp cheddar, grated
• 1/2 tsp mustard powder
• Salt, pepper, pinch of nutmeg

Method

1. Cook the macaroni until just shy of al dente, then drain.
2. Melt butter, whisk in flour, cook the roux for 1 minute.
3. Slowly whisk in the milk; simmer until it thickens.
4. Off the heat, stir in cheese a handful at a time until smooth.
5. Season with mustard powder, salt, pepper and nutmeg.
6. Fold in the pasta and serve immediately.

Tip

Grate your own cheese — pre-shredded cheese has anti-caking starch that makes the sauce grainy.