| Homemade Stove Top Mac n' Cheese
| 500 g | Elbow maccheroni |
| 3 tbsp | butter, unsalted |
| 3 tbsp | flour |
| 450 g | sharp cheddar, yellow or white |
| 1 l | milk |
| some | salt |
| some | pepper |
| some | nutmeg |
| 3 clove(s) | garlic |
Method
Boil maccheroni in plenty of salted water until “al dente”. Drain, but do not rinse.
In a medium saucepot, heat the milk with the peeled garlic.
In a second pot, melt the butter over medium heat and add the flour. Cook for a minute, stirring constantly to make sure the flour doesn’t burn.
Remove garlic cloves from milk and gradually whisk the milk into the roux. Keep stirring to avoid lumps. Bring the mixture to a boil and cook until it starts to thicken. Add the cheese and turn down the heat. Let the cheese melt slowly into the milk and season with salt, pepper and nutmeg to taste.
Transfer noodles into the sauce and combine. You can either serve this immediately or transfer it to a baking dish, top with more cheese and bake at 200°C for about 30 minutes until bubbly.
In a medium saucepot, heat the milk with the peeled garlic.
In a second pot, melt the butter over medium heat and add the flour. Cook for a minute, stirring constantly to make sure the flour doesn’t burn.
Remove garlic cloves from milk and gradually whisk the milk into the roux. Keep stirring to avoid lumps. Bring the mixture to a boil and cook until it starts to thicken. Add the cheese and turn down the heat. Let the cheese melt slowly into the milk and season with salt, pepper and nutmeg to taste.
Transfer noodles into the sauce and combine. You can either serve this immediately or transfer it to a baking dish, top with more cheese and bake at 200°C for about 30 minutes until bubbly.
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Author: gabriele_01 
  member since 05/03/2008 
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I will try that for sure :-)
Claudia
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