No-Oven Mac and Cheese Recipe (Creamy Macaroni and Cheese)
This mac and cheese recipe combines boiled elbow macaroni with a creamy cheese sauce prepared with buttered flour. The ingredients are practical, the how-to steps are short; It is served in the pot in 10–15 minutes.
Ingredients
Ingredients
Step-by-Step Method
Boil the pasta
Boil plenty of water in a large pot. Add the pasta and boil until al dente. Before draining, reserve 1 cup of the boiling water, then drain the pasta.
Prepare the roux (butter and flour mixture)
Melt the butter in the same pot over medium heat. Add the flour and stir-fry for 2-3 minutes until fragrant; Do not let the color darken.
Add the milk and thicken the sauce
While pouring the milk slowly, stir constantly with a wire whisk. Don't leave any lumps. Cook for 5–7 minutes until the sauce thickens slightly.
Add the spices
Add salt, nutmeg, black pepper and cayenne pepper. Give it a short stir and check the taste.
Reduce the heat while melting the cheese
Reduce the heat. Add cheddar, gruyere and pecorino romano cheeses in handfuls and stir until melted with each addition. The sauce should be smooth; decoction.
Combine the pasta with the sauce
Put the boiled pasta into the pot and mix it well with the sauce. If the sauce is too thick, add the reserved pasta water little by little to thicken the consistency.
Let it rest and serve
Turn off the stove and let it sit for 2 minutes; The sauce will come together a bit. Serve while hot.