Stovetop cheddar mac & cheese
Recipe by Caitlin Hawley
2 cups elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups half-and-half, warmed
1 8 ounce bag shredded extra-sharp cheddar cheese (about 2 cups)
Salt
Prep. Time → 10 min
Cook Time → 20 min
1. In a large saucepan of boiling, salted water, cook the macaroni until al dente; drain in a colander.
2. In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the warmed half-and-half and cook, whisking constantly, until the mixture is steaming hot and thick, about 4 minutes. Remove from the heat and stir in the cheddar until melted. Stir in the cooked macaroni and season to taste with salt.
side dishes, cheese, mac and cheese, macaroni, pasta March 08, 2012 15:54
Author rachaelraymag.com/Recipes/...
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