![]() Remove the pan from the heat then add the cheese in four installments, making sure the first is melted completely before adding the next. Stirring constantly with stove on very low heat cook until cheeses are totally melted. Return macaroni to saucepan and add butter, salt, black pepper, milk, heavy whipping cream, cheddar cheese and cream cheese. Stir until it begins to thicken, about three to five minutes. Cook macaroni in a saucepan on top of the stove according to package directions until tender. Mix the egg, milk, and spices and pour over the pasta. Over medium-low heat, add the butter and stir until melted. Drain and pour back into the cooking pot. Stove-top Mac & Cheese Serves 4-6 adapted from Cooks IllustratedĨoz macaroni, or any smallish tube shaped pastaīoil the pasta according to package directions, but reduce the cooking time by one minute. I used extra sharp cheddar and liked the result, but next time I’m definitely going to use a combo of cheeses. I decided on this recipe from evilshenanigans that is adapted from Cooks Illustrated. A few weeks ago I started exploring blogs and recipe sites to get an idea of a good method of stovetop mac & cheese that would produce the homemade flavor on the boxed dinner schedule. I love making a big pan of the homemade stuff, but I always tend to have too much leftover, and the start to finish process is pretty lengthy for a weeknight dinner. And as much as I love it, I do acknowledge that homemade mac & cheese is far superior. I have grown up to the “Three Cheese” and “Thick and Creamy” varieties, but I do still eat pasta with powdered cheese from a box. And even as a self-proclaimed foodie at age 23, I’m not ashamed to say that I still dine from the blue box. From age 3-10 I’m pretty sure it was the only thing I ate.
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