Stovetop Macaroni & Cheese
Making macaroni and cheese from scratch is so easy. This is a Jain friendly recipe.
Ingredients
- 2 cups macaroni
- 1 1/4 cup whole milk warm
- 2 tbsp butter salted
- 2 tbsp all purpose flour
- 1/2 cup sharp cheddar cheese grated
- 1/2 cup monterey jack cheese grated
- 1 tbsp basil chopped
- 1 tsp dijon mustard optional
- 1 tsp black pepper ground
- 1 tsp sea salt
- 1 tsp red chili powder
Instructions
- Boil macaroni according to package in salted water. Save reserved pasta water.
- Grate your own cheese; do not use shredded cheese. I used a mix of of sharp cheddar and monterey jack cheeses.
- Warm up whole milk.
- In a saucepan, melt butter and add in all purpose flour on medium heat. Give it a whisk. When ready it should be light pink in color.
- Then add in warm milk and give it a whisk.
- Slowly add in grated cheese and keep whisking.
- Lower heat and let cheese melt completely.
- Optionally, you can add in dijon mustard; it pairs well with cheddar cheese.
- Add in fresh basil, seasonings and spices. Give it a whisk.
- Add in cooked macaroni. Give it a stir.
- Turn off heat. Serve immediately.
- If you do reheat, you can add in a tablespoon of reserved pasta water. Serve warm.