Wednesday, May 26, 2010

Creamy Stovetop Macaroni and Cheese

This mac and cheese can be made as quickly as the "blue box" variety that is so popular with kids. A quick lunch or a side with dinner, use different pasta shapes and cheeses for variety.

Creamy Stovetop Macaroni and Cheese

8 ounces macaroni, shell, penne or other pasta
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 ½ cups shredded sharp cheddar cheese
2 tablespoons grated Parmesan cheese
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and pepper, to taste

Bring a large pan of salted water to a boil; cook pasta to al dente according to package directions. Drain well and return to pan.

While the pasta cooks, melt butter in a medium saucepan over medium heat and whisk in flour until no lumps remain. Slowly add milk, whisking constantly, until completely incorporated and smooth. Lower heat and simmer for 5 minutes, stirring frequently until sauce has thickened slightly. Remove from the heat and stir in cheddar, Parmesan, mustard and Worcestershire until cheese is melted and sauce is creamy. Pour sauce over drained pasta and mix well. Season with salt and pepper and serve immediately. Serves 4.

Butter and flour mixture cooked with milk until smooth

Add cheeses, mustard and Worcestershire

Stir until smooth

Add to cooked, drained pasta

Serve from saucepan