Macaroni and Cheese (Two Ways)
Ingredients: Pasta (short tubular, e.g., centini or elbow macaroni), Grated cheese (cheddar, gruyere, swiss, or American), Evaporated milk (unsweetened), Salt, Butter · 20 min cook time · 600kcal · ~₩7,600
Ingredients
170g Pasta (short tubular, e.g., centini or elbow macaroni), 170g Grated cheese (cheddar, gruyere, swiss, or American), 170g Evaporated milk (unsweetened), 1pinch Salt, 2tsp Butter, 2tsp All-purpose flour, 0.5cup Milk, 1pinch Black pepper, 30g Parmesan cheese
Instructions
1. For Kenji's 3-Ingredient Mac and Cheese: Place 6 ounces of pasta in a skillet. Add a small amount of salt. Cover the pasta with cold water, just barely covering it.
2. Bring the pasta and water to a boil. Let it boil until the water has completely boiled off and the pasta is cooked. This should take about 7-8 minutes for centini or 6 minutes for elbow macaroni.
3. Once the water has boiled off and the pasta is cooked, add 6 ounces of grated cheese and 6 ounces of evaporated milk to the skillet with the pasta. Stir until the cheese is melted and a creamy sauce forms.
4. For Deb's Quick, Essential Stovetop Mac and Cheese: In a pot, melt 2 teaspoons of butter. Add 2 teaspoons of flour and cook until the flour no longer smells raw, just a couple of moments, to make a roux.
5. Add 1/2 cup of cold milk all at once to the hot roux. Whisk immediately and continuously until all lumps disappear and a smooth béchamel sauce forms.
6. Season the béchamel sauce with a pinch of salt and plenty of grinds of black pepper.
7. Remove the pot from the heat. Add Parmesan cheese to the sauce and whisk until it forms a creamy Mornay sauce.
8. Stir in 4 ounces of pre-cooked and drained macaroni into the cheese sauce. If the sauce is too thick, thin it out with a small splash of milk until it reaches your desired creaminess.
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