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American · Lunch, dinner

Stovetop Macaroni and Cheese

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Macaroni and cheese has European precedents but became deeply rooted in American cooking. The stovetop version is a quick lunch that uses a simple flour-thickened cheese sauce.

Ingredients

  • 350 g elbow macaroni
  • 40 g butter
  • 30 g flour
  • 600 ml milk
  • 250 g sharp cheddar, grated
  • 1 teaspoon mustard
  • Salt and pepper

How to cook

  1. Boil macaroni until al dente and drain.
  2. Melt butter, whisk in flour for 1 minute, then gradually whisk in milk. Simmer until thickened.
  3. Remove from heat and stir in cheese and mustard. Season and fold in macaroni.

Recipe photographs link to their original publishers.