Stove-top macaroni and cheese (Genevieve Ko's recipe from NYT)

 Recipe courtesy of: https://cooking.nytimes.com/recipes/1025254-stovetop-mac-and-cheese (by Genevieve Ko)


Note: for one pound of pasta, it seemed like an aggressive amount to add 4 cups milk and one pound of cheese, so I halved the majority of ingredients to make the sauce.


INGREDIENTS

Yield:4 to 6 servings
  • Salt
  • 4cups milk, preferably whole milk (note- I actually halved this and had it at 2 cups)
  • 4tablespoons butter (I halved this too to 2 tbsp)
  • 3tablespoons all-purpose flour (I halved this to 1.5 tbsp)
  • 1pound macaroni
  • 1pound cheese (all Cheddar or at least half Cheddar and a mix of American, Swiss, Gruyère, Monterey Jack or any other cheese), grated or pre-shredded (I halved this to about 8oz)
  • Freshly grated nutmeg and/or freshly ground black pepper (optional) (I used about a teaspoon of nutmeg, a half-teaspoon of ground mustard seed, and a half-teaspoon of cayenne pepper)

PREPARATION

  1. Step 1

    Bring a large pot of salted water to a boil.

  2. Step 2

    Meanwhile, heat the milk in the microwave or on the stovetop until just warm, 3 to 5 minutes.

  3. Step 3

    While the milk heats, melt the butter in another large pot over medium-low heat. As soon as it melts, add the flour and whisk for 2 minutes, or until golden and smooth. (The smell of raw flour should have dissipated.)

  4. Step 4

    Continue whisking while adding the warm milk ½ cup at a time, making sure the mixture stays smooth before adding the next. Once all the milk is added, let the sauce come to simmer, then simmer for 2 minutes, whisking occasionally.

  5. Step 5

    While the sauce heats, add the macaroni to the boiling water, and cook until just tender, 3 to 5 minutes. Reserve 1 cup pasta cooking water and drain the pasta well.

  6. Step 6

    Add the cheese to the sauce, turn off the heat and stir until smooth. Add the macaroni and stir until well mixed. Taste and add more salt as needed and season with nutmeg and/or pepper if you’d like. The dish will thicken as it sits. Pre-shredded cheese will also make this thicker; thin with some or all of the reserved pasta water, if you’d like. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop with a few splashes of water.



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