Mac and cheese on the stove

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4-6

Nutritional value per serving:

Serving size: 1 of 16
Calories 282, total fat 15 G., saturated fats 9 G., proteins 11 G., carbohydrates 25 G., fiber 1 G., cholesterol 45 mg, sodium 235 mg, sugar 3 G.

The combination of marbled Colby Jack and cheddar cheeses creates a very flavorful, creamy, and velvety sauce, while a touch of Dijon mustard, paprika, and a dash of hot sauce perfectly accentuate the cheese flavor. This mac 'n' cheese recipe is made on the stovetop, fairly quickly, and requires no baking. Serve hot to fully appreciate the texture of its wonderful sauce, which immerses the pasta shells in. Their shape allows them to absorb a lot of sauce, making every spoonful a delight.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g medium shell pasta
4 tablespoons unsalted butter
1/4 cup premium flour
1.5 cups whole milk
1 cup low-fat cream (10%)
2 cups grated cheddar (about 220 g)
1 tbsp. grated Colby-Jack cheese (about 110 g)
1 teaspoon Dijon mustard
1/8 tsp paprika
A little hot sauce
110 g cream cheese, diced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shell pasta, butter, premium flour, milk, cream, cheddar cheese, Colby cheese, Dijon mustard, paprika, hot sauce, curd cheese

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and set the pasta aside.
Meanwhile, melt the butter in a large saucepan over medium heat. When it begins to foam, add the flour and stir until it forms a paste, about 1 minute. Stir in the milk and cream and bring to a gentle simmer. Cook, stirring, until the sauce thickens, about 5 minutes.

Add handfuls of Cheddar and Colby Jack cheeses to the sauce, stirring well after each addition until melted. Stir in the mustard, paprika, and hot sauce. Add the cream cheese and stir thoroughly until melted. Season with salt and pepper to taste. Stir in the cooked macaroni. Serve the mac and cheese immediately, while it's still hot and the sauce is still oozing!

Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Comfort food / Main courses / Pasta / Eggs and dairy products / American cuisine

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