This stovetop mac and cheese is a comfort food classic for a reason. It is a rich and creamy wonder that comes together in 30 minutes or less. Using a handful of pantry ingredients and quality cheeses, this nostalgic dish will have you wondering why you ever reached for the boxed stuff.
Related: Chicken Caesar Pasta Salad
Notes:
- Heating the milk with aromatics before using it in the sauce is a nice way to introduce more flavour to the finished dish. However, this step is optional if you are short on time.
- Evaporated milk has less water and more milk proteins, which makes the sauce smoother, resistant to breaking, and easier to reheat.
- We’re using a combination of cheeses here because each fulfills a different role. The primary flavour comes from the white cheddar, the gooey consistency comes from the fontina, and the Parmigiano Reggiano gives the dish a little extra complexity.
ingredients
directions
Pour the evaporated and whole milk into a small saucepan. Add the garlic, sage, bay leaves, and peppercorns. Place the saucepan over low heat and simmer for 10 minutes. Make sure it doesn’t come to a boil at any point.
Take the saucepan off of the heat and strain the milk into a measuring cup.
Place a large pot of water over high heat and bring to a boil. Liberally salt the water and add the macaroni. Cook the pasta according to the package’s directions. Meanwhile, grate the cheddar, fontina, and Parmigiano Reggiano.
While the pasta is cooking, melt the butter in a large skillet. Whisk in the flour to form a roux. Gradually whisk in the strained milk until a smooth sauce forms. Stir in the mustard and gradually add the cheddar, fontina, and Parmigiano Reggiano, waiting for each addition to melt before adding more.
Drain the pasta and add it to the skillet. Toss to coat the pasta in the sauce. Spoon the finished mac and cheese into bowls and top with freshly ground black pepper.
