It happens at Thanksgiving every year…..
it’s kind of a Yellowish Orange, Kind of Dry yet tacky texture all at the same time, and no I’m not talking about your younger cousins spray tan, or the candidate from the 2020 election
I’m talking about that boxed monstrosity that is trying to be served as Macaroni and Cheese.
Homemade Mac and Cheese doesn’t have to be complicated and doesn’t have to be time consuming. I’m not a fan of baked Mac and cheese because
1. I prefer a more creamy texture that most baked Macs can’t replicate
2. I’m not a fan of the bread crumbs on top, I know for some that’s their favorite part so don’t @ me for this it’s just my opinion.
3. It’s more time consuming than stove-top Mac
Don’t hold this recipe to be one of those ones you have to follow precisely my favorite thing about stove-top macaroni and cheese is basically any cheese in it will taste great, use your preferred cheese or whatever you happen to have in the fridge.
I hope this recipe graces your table soon and maybe even makes an appearance at your next family gathering.
As always remember to Wash your hands, Wear a mask and Make Good Choices!
Creamy Stove-top Macaroni and Cheese
8 oz Elbow Macaroni
2 Tbs Butter
2 Tbs all purpose flour
¼ tsp garlic powder (optional)
1 cup of milk
1/2 cup heavy cream
2 Cups Shredded Cheddar Cheese
1 Cup Shredded Colby Jack Cheese
Salt and Pepper to taste
Boil noodles in salted water, drain and set aside
In a medium saucepan melt your butter
Add in flour and garlic powder and whisk to combine- cook for approx 1 min to allow roux to build
Add in milk and heavy cream whisk until smooth and mixture has thickened- do not allow to boil
Reduce heat Fold in the cheese until mixture is full melted and smooth
Add in Salt and Pepper and stir
Add in noodles
Allow to simmer 3-5 minutes
Serve Warm
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