Stovetop Mac & Cheese
Servings: 6
Calories: 576kcal
Ingredients
- 500 grams Elbow pasta
Cheeses
- 250 grams Mature Cheddar Cheese - grated.
- 150 grams Monterey Jack - grated.
Roux
- 60 grams Unsalted Butter
- 4 tbsp All-purpose Flour
- 800 ml Whole Milk - room temperature is best.
Seasoning
- 1 tsp Dijon Mustard
- 1 tsp Paprika Powder
- 1 tsp Ground Nutmeg
- ½ Salt - to taste, plus extra for pasta water.
Instructions
- Grate the cheeses. Bring a pot of water to a boil. Add elbow pasta and cook for 8 minutes for al dente. Drain and set aside.
- In a saucepan, melt butter over medium-low heat. Whisk in flour and cook for 1-2 minutes until lightly golden. Gradually whisk in milk until combined and sauce is glossy.
- Stir in nutmeg, paprika, Dijon mustard, and salt. Optional: Add 1/4 tsp turmeric for colour. Remove from heat and gradually stir in grated cheese until melted.
- Combine cooked pasta with Mornay sauce. Garnish with fresh parsley, jalapeño chilies, black olives, or Tabasco sauce if desired. Enjoy!
Nutrition
Calories: 576kcal | Carbohydrates: 73g | Protein: 22g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 218mg | Potassium: 422mg | Fiber: 3g | Sugar: 9g | Vitamin A: 666IU | Vitamin C: 0.01mg | Calcium: 377mg | Iron: 2mg