A real béchamel base with three cheeses — sharp cheddar, gruyère, and a touch of velveeta for the stretch. Cooked on the stovetop, never baked. Creamy, coating, unapologetically rich.

Stovetop Mac And Cheese

Stephanie Sharpe

@steph

3 months ago

A real béchamel base with three cheeses — sharp cheddar, gruyère, and a touch of velveeta for the stretch. Cooked on the stovetop, never baked. Creamy, coating, unapologetically rich.

Recipe

Ingredients

·1 lb elbow macaroni

·4 tbsp butter

·1/4 cup flour

·3 cups whole milk

·2 cups sharp cheddar shredded

·1 cup gruyère shredded

·4 oz velveeta cubed

·1 tsp mustard powder

·Salt, white pepper, hot sauce

Instructions

1.Cook pasta 1 minute under package directions. Drain.

2.Make béchamel: melt butter, add flour, cook 2 minutes.

3.Whisk in warm milk until smooth and thick.

4.Reduce heat, add cheeses in batches, stirring until melted.

5.Season with mustard powder, salt, white pepper, and hot sauce.

6.Fold in pasta. Serve immediately.

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