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v1 Public Imported from Wikibooks revision 4609401

Stovetop Mac n' Cheese

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4609401

License: CC BY-SA 4.0 · Wikibooks contributors

#boiled #easy #recipes for macaroni and cheese #recipes using butter #recipes using cheddar #recipes using egg yolk #recipes using heavy cream #recipes using pasta and noodles #recipes using wheat flour #recipes without cooking time #recipes without servings #side dish
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Ingredients

Scale
  • ½ pound elbow macaroni
  • 6 ounces heavy cream
  • 3 tbsp unsalted butter
  • 3 tbsp flour
  • 1 cup each shredded mild Cheddar, Gruyere, Fontina, and Monterey Jack cheese
  • 4 egg yolks, beaten

Directions

  1. Heat 1 gallon water to a rolling boil. Add salt and macaroni, and cook macaroni until al dente.
  2. While pasta boils, melt butter in a saucepan or a saucier over medium low heat, and cook until bubbling ceases.
  3. Whisk in flour and cook, whisking continuously, until blonde color is achieved.
  4. Temper in egg yolk. Add cheese and bring to just below a simmer. Cook, whisking continuously, until slightly thickened.
  5. Fold in macaroni and serve warm.

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