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Stovetop Mac n' Cheese

Stovetop Mac n' Cheese — a pasta recipe, 6 ingredients.

Pasta

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ½ pound elbow macaroni
  • 6 ounces heavy cream
  • 3 tbsp unsalted butter
  • 3 tbsp flour
  • 1 cup each shredded mild Cheddar, Gruyere, Fontina, and Monterey Jack cheese
  • 4 egg yolks, beaten
Make it lactose-friendly
  • 6 ounces heavy cream → lactose-free heavy cream or full-fat coconut cream
  • 3 tbsp unsalted butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 cup each shredded mild Cheddar, Gruyere, Fontina, and Monterey Jack cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Heat 1 gallon water to a rolling boil. Add salt and macaroni, and cook macaroni until al dente.
  2. While pasta boils, melt butter in a saucepan or a saucier over medium low heat, and cook until bubbling ceases.
  3. Whisk in flour and cook, whisking continuously, until blonde color is achieved.
  4. Temper in egg yolk. Add cheese and bring to just below a simmer. Cook, whisking continuously, until slightly thickened.
  5. Fold in macaroni and serve warm.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0