Stovetop Mac & Cheese

• 20 min total
• 15 min hands-on
• Serves 4
• 600 kcal
• 25 g protein

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Ingredients

• 8 oz elbow macaroni
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups milk, plus a splash to loosen
• 2 cups shredded cheddar, sharp; shredded from a block melts smoothest
• 1 tsp Dijon mustard
• salt
• black pepper

Method

1. Bring a large pot of well-salted water to a boil. Add the macaroni and cook 1 minute less than the package says, stirring once or twice. Drain.
2. Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1 minute. It should bubble and smell toasty but not brown.
3. Pour in the milk a little at a time, whisking constantly so no lumps form. Keep whisking over medium heat until the sauce simmers and thickens enough to coat the back of a spoon, 4–5 minutes.
4. Take the pan off the heat. Stir in the cheese a handful at a time, letting each handful melt before adding the next, then stir in the mustard, ½ tsp salt and a pinch of pepper.
5. Add the drained macaroni and stir to coat. If the sauce is thick, loosen it with a splash of milk. Taste, add salt if needed, and serve right away.

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