Quick Stovetop Macaroni and Cheese

Name: Quick Stovetop Macaroni and Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 3
Cuisine: American
Ingredients: 227 grams cheddar cheese, grated (about 2 cups, packed); 1 teaspoon cornstarch; 2 liters water; 1 Tbsp salt; 473 milliliters uncooked elbow macaroni; 2 Tbsps unsalted butter; 2 Tbsps flour; 296 milliliters milk, heated until steamy, but not simmering; 1 teaspoons lemon juice; 59 milliliters ham, chopped into 1/4 inch cubes; 1 serving Freshly grated black pepper

The recipe Quick Stovetop Macaroni and Cheese could satisfy your American craving in about 20 minutes. This recipe makes 3 servings with 829 calories, 37g of protein, and 39g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. Plenty of people really liked this main course. If you have cheddar cheese, elbow macaroni, milk, and a few other ingredients on hand, you can make it.

Instructions

a medium sized bowl, mix cornstarch with the grated cheese, so that the cheese is coated, set aside. The cornstarch will help the cheese from getting too stringy.

Ingredients you will need

Corn Starch

Cheese

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Bowl

the macaroni pasta in boiling water:

Ingredients you will need

Macaroni

Water

Heat 2 quarts of water with a tablespoon of salt to a rolling boil in thick-bottomed saucepan.

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Water

Salt

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Sauce Pan

Add 2 cups of elbow macaroni and follow the cooking time instructions on the package, minus about 2 minutes. (If your macaroni doesn't come with instructions, start checking at 7 minutes).

Ingredients you will need

Elbow Macaroni

Macaroni

Cook until al dente—cooked through, but still slightly firm.

Drain the pasta.

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Pasta

While the macaroni is cooking, prepare the sauce: Melt 2 Tbsp butter in a large saucepan on medium heat.

Ingredients you will need

Macaroni

Butter

Sauce

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Sauce Pan

Whisk in 2 Tbsp flour.

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All Purpose Flour

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Whisk

Let cook for about a minute.

Slowly dribble in 1 1/4 cups milk, while whisking (to avoid clumping) until the sauce is smooth.

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Sauce

Milk

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Whisk

Slowly add the grated cheese, whisking until smooth. Stir in the lemon juice.

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Lemon Juice

Cheese

Equipment you will use

Whisk

If the macaroni isn't ready yet, lower the heat to a level just high enough to keep the sauce warm.

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Macaroni

Sauce

Add the cooked macaroni and ham to the cheese sauce. Stir to combine. Do not over-mix.

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Cooked Macaroni

Cheese Sauce

Ham

Sprinkle with some freshly grated black pepper.

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Black Pepper

Serve immediately.

Equipment

Bowl

Sauce Pan

Whisk

Ingredients

Servings:

227grams

cheddar cheese, grated (about 2 cups, packed)1teaspoon

cornstarch 2liters

water 1Tbsp

salt 473milliliters

uncooked elbow macaroni 2Tbsps

unsalted butter 2Tbsps

flour 296milliliters

milk, heated until steamy, but not simmering 1teaspoons

lemon juice 59milliliters

ham, chopped into 1/4 inch cubes 1serving

Freshly grated black pepper

Recommended wine: Chenin Blanc, Lambrusco, Riesling

Chenin Blanc, Lambrusco, and Riesling are great choices for Macaroni and Cheese. With rich, cheesy mac & cheese you'll want to cleanse the palate with something crisp and acidic. We recommend Chenin Blanc, Riesling, or dry Lambrusco if you're in the mood for a red. One wine you could try is The Winery of Good Hope Bush Vine Chenin Blanc. It has 5 out of 5 stars and a bottle costs about 14 dollars.