Stovetop Mac and Cheese

Ingredients

• 350g elbow macaroni
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• Salt and black pepper, to taste

Before you cook

• Bring a large pot of salted water to a boil for the pasta.
• Shred the cheddar and Monterey Jack cheeses if not pre-shredded.

Steps

1. Cook the macaroni in the boiling salted water according to the package time until al dente.
2. Drain the macaroni and set it aside.
3. Melt the butter in a large saucepan over medium heat.
4. Whisk in the flour and cook for 1 minute, stirring constantly, until it smells toasty and no raw flour remains.
5. Pour in the milk gradually, whisking constantly to keep the sauce smooth.
6. Cook the sauce for 5 to 6 minutes, whisking often, until it thickens enough to coat the back of a spoon.
7. Remove the pan from the heat.
8. Add the shredded cheddar and Monterey Jack a handful at a time, stirring until each addition melts fully before adding more.
9. Stir in the garlic powder and cayenne pepper.
10. Season the sauce with salt and black pepper to taste.
11. Fold the drained macaroni into the cheese sauce until every piece is coated.
12. Serve immediately while the sauce is still smooth and hot.