I always wanted to try Smitten Kitchen's easy essential stovetop mac'n'cheese, and tonight I did. I'm happy to confirm that it was indeed easy and delicious and that my daughter loved it. I accidentally used too much milk (1 cup instead of 1/2), but it just made for extra sauce. I also didn't have parmesan or pecorino cheese, so I just used grated cheese from Trader Joe's. My daughter didn't mind. Would be happy to double the ingredients and make this a cozy TV dinner (Downton Abbey!) for two.
For what it is, a quick comfort food fix, 8/10.
Here's the recipe:
- Kosher salt
- 4 ounces (115 grams) dried pasta, such as macaroni or another small twisty shape
- 2 teaspoons (10 grams) salted or unsalted butter
- 2 teaspoons (6 grams) all-purpose flour
- 1/2 cup (125 ml) low-fat or whole milk
- Many grinds of black pepper
- 1/2 cup (1 ounce or 30 grams) finely grated parmesan or pecorino cheese
Bring a small-to-medium pot of very well-salted water to a boil and add your dried pasta. Cook it until firm tender, then drain.
Return pot to stove and melt butter in the bottom. Using a spoon or whisk, add flour and mix until it disappears.
Add milk, a tiny splash at a time [I got this wrong, but it didn't mater), stirring constantly so no lumps form. Season with 1/4 teaspoon kosher salt and many grinds of black pepper. Bring sauce to a simmer. Cook, stirring, for 1 to 2 minutes.
Remove from heat and stir in grated cheese until combined.
Add drained pasta, stir to evenly coat.
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