Alright, folks, gather ‘round! Let’s talk about the culinary Everest that every self-respecting human being must conquer: Mac and Cheese. Not that powdered-cheese-in-a-box stuff. We’re talking about the real deal, the kind that makes your soul sing and your arteries question your life choices.
Stovetop Mac and Cheese - Prepare for Glory!
Behold! The cheesy beacon of hope, the creamy promise of a better tomorrow! Feast your eyes on this glorious vision. It’s not just mac and cheese; it’s a testament to human ingenuity and our unwavering commitment to deliciousness. I mean, seriously, look at that cheese pull. Enough to make grown adults weep with joy.
So, how do we achieve this cheesy nirvana? It’s simpler than you think. Just follow these instructions, and you’ll be basking in cheesy glory in no time. (Warning: May cause excessive happiness and spontaneous food comas.)
Ingredients: The Arsenal of Deliciousness
- 1 pound elbow macaroni (because, let’s be honest, it’s the superior pasta shape for this)
- 6 tablespoons unsalted butter (the unsalted kind, unless you’re a salt fiend. I respect that.)
- 1/2 cup all-purpose flour (the magic dust that holds it all together)
- 3 cups milk (whole milk for ultimate creaminess, 2% if you’re feeling virtuous)
- 1/2 teaspoon salt (because, you know, flavor)
- 1/4 teaspoon black pepper (a pinch of spice for good measure)
- 1/4 teaspoon garlic powder (optional, but highly recommended for that extra *oomph*)
- 4 cups shredded cheddar cheese (sharp cheddar for that tangy kick, mild cheddar if you’re a cheese purist)
- Optional: paprika for sprinkling on top, because we’re fancy like that.
Instructions: The Path to Cheesy Enlightenment
- Cook the macaroni according to package directions. Don’t overcook it! Nobody likes mushy mac.
- While the macaroni is cooking, melt the butter in a large saucepan over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This is important! Don’t skip it!
- Gradually whisk in the milk, making sure to smooth out any lumps. We want a smooth, creamy sauce, not a lumpy mess.
- Bring the sauce to a simmer, stirring constantly. Let it simmer for 5-7 minutes, or until it has thickened slightly.
- Remove the saucepan from the heat and stir in the salt, pepper, and garlic powder (if using).
- Add the cheese, one cup at a time, stirring until it is completely melted and smooth.
- Drain the macaroni and add it to the cheese sauce. Stir to coat.
- Serve immediately. Optionally sprinkle with paprika for that extra touch of pizzazz.
And there you have it! Stovetop mac and cheese that will make you the envy of your friends, family, and possibly even your pets. Enjoy!
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