Stovetop Mac 'n' Cheese

Name: Stovetop Mac 'n' Cheese
Prep time: 25 min
Total time: 35 min
Yield: 10
Ingredients: 4 tbsp. butter; 1/4 c. all-purpose flour; 2 1/2 c. whole milk; 2 clove garlic; 12 oz. Cheddar cheese, shredded; 8 oz. pasteurized cheese product or yellow American cheese, cut into cubes; 1 lb. elbow macaroni

By The Good Housekeeping Test KitchenPublished: Jun 16, 2014

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Johnny Miller

Yields:

Prep Time:

25 mins

Total Time:

35 mins

Cal/Serv:

460

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To make this riff on Carla Hall's beloved mac 'n' cheese extra-melty, our Test Kitchen stirred Cheddar into a thin cream sauce.

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Ingredients

4 Tbsp.
butter
1/4 cup
all-purpose flour
2 1/2 cups
whole milk
2
clove garlic
12 oz.
Cheddar cheese, shredded
8 oz.
pasteurized cheese product or yellow American cheese, cut into cubes
1 lb.
elbow macaroni

Directions

1. Step 1Heat medium saucepot of salted water to boiling on high.
2. Step 2In large saucepot, melt butter on medium heat. Sprinkle flour over melted butter. Cook 1 minute or until well combined, stirring constantly with wooden spoon. Reduce heat to medium-low. While whisking, slowly drizzle milk into pot. Add garlic and 1/2 teaspoon salt. Heat sauce to simmering on medium, whisking and scraping pot. Simmer 1 minute or until thickened, whisking constantly.
3. Step 3By handfuls, add cheeses to sauce, stirring until melted before adding more. Remove from heat; discard garlic.
4. Step 4Cook pasta as label directs. Drain well, then stir into pot with cheese sauce and 1/4 teaspoon salt. Serve immediately. Or, transfer to 3-quart baking dish. Cool, cover, and refrigerate up to 3 days. Reheat, covered with foil, at 350 degrees F until hot in center, about 1 hr.