Stovetop Mac & Cheese


  • 3 tbsp unsalted butter
  • 1/4 cup finely chopped onion
  • 1/3 cup all-purpose flour
  • coarse salt
  • 4 cups whole milk (or 1 cup cream + 3 cups skim)
  • 1/8 tsp cayenne pepper
  • 1 lb small shell pasta or elbow macaroni, uncooked
  • 4 cups coarsely grated sharp yellow cheddar
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce


  1. In a medium saucepan, melt butter over medium, adding onion and cook until softened, about 4 minutes.
  2. Add flour and 1/2 tsp salt, cooking, stirring frequently, until mixture is pale golden, has a slightly nutty aroma and is the texture of cooked oatmeal (about 5 minutes).
  3. Whisking constantly, pour in 2 cups milk and add 2 more cups with cayenne and whisk until smooth.
  4. Cook mixture, stirring constantly along bottom of pan, until boiling, 6-7 minutes.
  5. Reduce heat to low and simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a small amount is rubbed between two fingers (about 10 minute).
  6. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, drain thoroughly and return to pot.
  7. Remove sauce from heat and let cool 10 minutes.
  8. Quickly whisk in cheese, mustard and Worcestershire.
  9. Pour cheese sauce over pasta and stir to coat.

Courtesy of Real MOM Kitchen


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: