Comfort, that’s what mac and cheese is; oozing puddles of cheesy comfort served up in a bowl, or over a stove if you’re feeling like washing an extra bowl is just not worth the effort. Stove top mac and cheese isn’t fancy, it doesn’t pretend like it’s something that it’s not. It knows what its role is, and its only goal is to make your tummy smile. No blue box can stand up to the happiness created by this real pasta dish, and for those poor children out there who think that this is real, well I just want to smack your parents upside the head. I honestly can’t, don’t, and won’t even try to understand the logic behind anyone thinking “it” is actually edible.
- 8-oz. Pasta, Cooked According to Package Instructions
- 1/4 Cup Unsalted Butter
- 1/4 Cup All-Purpose Flour
- 2 Cups Milk
- 1/4 Teaspoon Freshly Grated Black Pepper
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Ground Chipotle Chile
- 1 Cup Extra Sharp White Cheddar, Freshly Grated
- 1 Cup Manchego Cheese, Freshly Grated
- While the pasta is boiling, melt the butter in a medium saucepan, over medium-high heat.
- Add the flour to the melted butter, and whisk for 5 minutes.
- Whisk in the milk and seasonings, and cook for an additional 7 minutes.
- Turn the heat off, and whisk in the cheese until thoroughly melted.
- Add the drained pasta, mix well, and then serve immediately.
- Make sure to add a tablespoon of sea salt to the water for the pasta before adding the pasta to the water.
- I used Conchiglie Pasta for this dish, because its large openings allow more melted cheese to pool inside of the pasta.
- Substitute any variety of cheese in place of the two that I used.
- Top with panko breadcrumbs that have been fried in a little bit of butter.
ORIGINALLY POSTED 08/22/2014
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