I’m a sucker for ooey, gooey, creamy macaroni and cheese. It is the ultimate comfort food. Last time I was sick, I had the boy spoon feeding me Panera’s cream white cheddar mac n cheese. (Yes, I’m the world’s biggest baby when I’m sick. I turn quickly turn into a whiney 5 year old child.)
Saturday I was rocking a substantial hangover – hey, that’s what happens when your friend brings you copious amount of his delicious home-brewed cider. I also had a pretty empty kitchen. I had pasta. I had marinara sauce. I had cheese and (surprisingly!) milk. My first thought was spaghetti, but I don’t particularly care for spaghetti with marinara. (I like spaghetti, and I like marinara. But I don’t really like them together. Weird. I know. Moving on.) In addition to spaghetti, I had half a box of elbow noodles – cha-ching!
Of course, I was still hung over, and baked mac n cheese seemed like a lot of effort. I sucked it up and Googled my favorite Alton Brown Baked Mac n Cheese recipe anyway. The second link on the page was this Alton Brown recipe for stovetop mac n cheese. This seemed like much less effort – of course, I only had half the necessary ingredients. I made due.
Better Than the Blue Box Stovetop Mac n Cheese
- ¼ lb elbow macaroni, cooked
- 2 T butter
- 4 oz 2% milk
- 2 – 3 T flour
- 8 oz mild cheddar, shredded
- Salt, pepper, paprika, to taste
Melt butter in saucepan. Add milk and whisk in flour.
Heat on medium until just below boiling stirring frequently. The milk should thicken slightly.
Add salt, pepper, and/ or paprika to taste.
Stir in cheese until melted.
Add cooked noodles and stir until noodles are completely coated.
PS. I had no intention of blogging this recipe until my friend Tori requested it on Facebook. This is pretty much my best recollection.