Warm 1 cup of the milk in a saucepan over medium heat.Once the pasta is cooked, start on the cheese sauce.In a large pot, over medium-high heat, bring water to a boil.Not only does this mac and cheese make a great lunch at home, but your kids will be the envy of their classmates when they pull it out of their lunch box at school. When reheating, you can add a splash of milk to make it just as creamy as the first day. You can also freeze macaroni and cheese if you’re planning on saving it for a later day.
Leftovers will keep in the refrigerator for up to a week, but this recipe is always such a hit, it’s hard to find them in the fridge that long unless you double the recipe. Serve! – Dish it up into bowls and serve this warm, creamy mac & cheese right away. Stir until the cheese coats the pasta evenly and then add the rest of the cheese sauce and any desired mix-ins.ĥ. Mix it All Together – Combine the pasta and half of the cheese sauce. Add the Cheese – Turn the heat to low and add shredded cheese to the milk. Continue whisking until the milk thickens to the consistency of heavy cream. When steam begins rising from the warm milk, whisk in the extra milk & flour mixture. In a small bowl whisk ½ cup of milk and 2 tablespoons of flour until there are no lumps. Start the Simple Sauce – Warm 1 cup of milk in a saucepan over medium heat. Cook the Pasta – Bring a large pot of water to a boil. Bake for 5 minutes or until the cheese has lightly browned.Video can’t be loaded because JavaScript is disabled: Easy Stovetop Mac and Cheese | Regular and Gluten-Free Options ()ġ.
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