CREAMY STOVETOP MACARONI AND CHEESE
No need for a flour-and-butter roux in this easy stovetop version of an old favorite: The cream cheese adds body and richness. If your mac and cheese gets a little stiff as it cools, just stir in some warm water to smooth it out - it works like a charm!
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 to 10 servings (about 8 cups)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 cup of the pasta water. Set aside.
- Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season to taste with salt if needed. Serve hot.
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- Fill a large saucepan with water, and bring to a boil. Stir in the macaroni; cook until al dente. Drain well.
- Meanwhile in another large saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, onion powder, and mustard powder and cook 1-2 minutes.
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- In a large pot, bring about 4 quarts of water to a boil. Bring the water to a boil and then add 2 tablespoons of salt (trust me on this, salted water makes ALL the difference when cooking pasta.) Add the pasta. Cook the pasta to al dente, being careful not to overcook. The pasta should still have a nice chew to it. Drain and do not rinse.
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