pat's Recipe

Stovetop Mac and Cheese

Category: PASTA

This sauce appears thin at first but will thicken after it's tossed with the pasta. To reheat, add a little whole milk to restore the creamy consistency.

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

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

serves 6