Creamy Stovetop Mac & Cheese

My favourite meal is macaroni and cheese. Unfortunately (or perhaps fortunately) I don’t eat it often because my husband is not a fan so I rarely make it for dinner. The evenings can be long if I’m on my own with the kids, but I always find solace in a giant pot of macaroni and cheese.

I recently whipped up a batch without baking it to speed things up. I used the leftover bits and bobs of cheese in the fridge, which included some mascarpone. The result was a creamy, cheesy sauce that hadn’t absorbed into the noodles too much. I shoveled down a couple bowls and decided I’m done with baking my mac n’ cheese.

This recipe could be doubled if you’re serving a large family.

Creamy stovetop mac n’ cheese

2 tbsp butter
1.5 tbsp flour
1/4 cup cream
1.5 cup whole milk
1 cup grated old cheddar
1/2 cup mascarpone cheese
1/4 cup blue cheese
couple dashes Tabasco
2 cups macaroni
salt and pepper

Bring a large pot of salted water to boil and cook macaroni for 8-10 minutes or until al dente. Drain.

Meanwhile, melt the butter over med-high heat. Add the flour and cook for a minute or 2 until slightly golden. Turn heat down to medium and slowly add the cream and then the milk a bit at a time, whisking to thicken it evenly (too fast and the macaroni will have a grainy texture). Bring to a boil. The white sauce is done when you see it coats the back of a wooden spoon.

Remove white sauce from heat and add the salt, pepper Tabasco and all the cheese. Stir until everything is melted and add the cooked macaroni. Heat over medium until hot through. Serve.