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My mother was always trying to perfect a recipe for a one pot macaroni and cheese. She was a busy working mother and wanted something easy for a weeknight side. As hard as she tried she never quite got it right. Adding the cheese to the slightly starchy water never made for a cohesive match and left us with cheese stuck to the roof of our mouths.Years later I found the secret to making a smooth match and all in one pot!
In a small bowl using a fork, mash the butter and flour together.Set aside.
Bring a large pot of water to boil, add the kosher salt and pasta. Cook the pasta just shy of al dente (just shy of the package instructions for al dente).
Carefully pour out most of the cooking water,leaving about a cup of the starchy water in the pot with the pasta. Continue to heat over medium low. Add the butter/flour mixture to the pot, mixing until it has dissolved and you can see the “starchy water” has thickened. Add the milk slowly stirring as you pour. Add the shredded cheddar and monterey jack cheese to the pot and stir until melted. Add pepper to taste.
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