How To Make Creamy Macaroni and Cheese on the Stove

Macaroni and cheesealso

called mac and
cheese in American
English; macaroni
pie in Caribbean
English and macaroni cheese in
the United Kingdom, Australia,
Canada, and New Zealandis a
dish of English origin, consisting of
cooked macaronipasta and
a cheese sauce, most
commonly cheddar. It can also
incorporate other ingredients, such
as bread crumbs, meat and
vegetables
Traditional macaroni and cheese is a casserole baked in the oven; however, it may be
prepared in a sauce pan on top of the stove or using a packaged mix. In the United States it is
considered a comfort food.

What You Need

Ingredients
1 pound pasta, any shape
1 1/2 cups whole or 2% milk
2 tablespoons all-purpose flour
2 to 3 cups shredded cheese, like cheddar, Monterey Jack, or Colby
1/2 teaspoon salt
1/4 teaspoon powdered mustard
Optional extras (cook before adding): Ham, bacon, onions, peas, mushrooms, peppers,
broccoli, cauliflower
Equipment
Pasta pot
Saucepan
Whisk
Spatula

Instructions

1.

Boil the pasta: Bring about 4 quarts of water to a boil over high heat in the
pasta pot. Add the pasta and a tablespoon of salt. Cook until the pasta is al dente, about 8
minutes. Drain and set aside.

2.

Warm the milk: When the pasta has finished cooking, prepare the cheese
sauce. Begin warming 1 cup of the milk in the saucepan over medium heat. Whisk
together the remaining 1/2 cup of milk and the flour until there are no lumps. When you
just start to see tendrils of steam rising from the warming milk, whisk in the milk-andflour mixture. Continue whisking gently until the milk thickens slightly to the
consistency of heavy cream, 3 to 4 minutes.

3.

Make the cheese sauce: Turn the heat to low and begin mixing handfuls of
cheese into the milk. Stir in the salt and mustard. Stir until all the cheese has melted and
the sauce is creamy. Taste and adjust the seasonings as desired. Remove the sauce from
heat.

4.

Combine the pasta and cheese sauce: In a large serving bowl, combine the
pasta and 1/2 of the cheese sauce. Stir to coat the pasta evenly. Add the second half of the
sauce and any extra add-ins.

5.

Serving and storing leftovers: Serve the mac and cheese immediately while
still warm. Leftovers will keep for up to a week and can be reheated in the microwave. If
the sauce is a little dry after reheating, mix in a splash of milk to make it creamy again.
Recipe Notes

Baked mac and cheese: If you have a little extra time, you can bake the
macaroni and cheese to give it a golden crust. Pour the prepared mac and cheese into a
casserole dish, cover with a lid or foil, and bake at 350F for 30 minutes. Remove the
covering, sprinkle with breadcrumbs and a few pats of butter, and bake uncovered for
another 15 to 20 minutes, until the top is golden and the interior is bubbly.

This recipe Serves for 4 to 6

The History of Mac and Cheese

American history
The American president Thomas Jefferson encountered macaroni both in Paris and in
northern Italy. He drew a sketch of the pasta and wrote detailed notes on the extrusionprocess.
In 1793, he commissioned American ambassador to Paris William Short to purchase a machine
for making it. Evidently, the machine was not suitable, as Jefferson later imported both macaroni
and Parmesan cheese for his use at Monticello. In 1802, Jefferson served "a pie called
macaroni" at a state dinner. The menu of the dinner was reported by Reverend Mannasseh
Cutler, who apparently was not fond of the cheesy macaroni dish. Nevertheless, since that time,
baked macaroni and cheese has remained popular in the United States.
A recipe called "macaroni and cheese" appeared in the 1824 cookbook The Virginia
Housewife written by Mary Randolph. Randolph's recipe had three ingredients: macaroni,
cheese, and butter, layered together and baked in a hot oven. The cookbook was the most
influential cookbook of the 19th century, according to culinary historian Karen Hess.[14] Similar
recipes for macaroni and cheese occur in the 1852 Hand-book of Useful Arts, and the
1861 Godey's Lady's Book. By the mid-1880s, cookbooks as far west as Kansas included
recipes for macaroni and cheese casseroles. Factory production of the main ingredients made
the dish affordable, and recipes made it accessible, but not notably popular. As it became
accessible to a broader section of society, macaroni and cheese lost its upper class appeal.
In the United States, July 14 has been branded as "National Macaroni and Cheese Day

Canadian history
Macaroni and Cheese was brought to Canada by British immigrants, coming from other
parts of the British Empire. Macaroni and cheese recipes have been attested in Canada since at
least Modern Practical Cookery in 1845, which suggests a puff pastry lining (suggesting upperclass refinement), a sauce of cream, egg yolks, mace, and mustard, and grated Parmesan
or Cheshire cheese on top. Canadian Cheddar cheese was also becoming popularized at this
time and was likely also used during that era.
Macaroni and cheese is very popular in modern-day Canada, as it is in the rest of
the Commonwealth. Kraft Dinner is the most popular brand of packaged macaroni and cheese.

Sasha Chapman, writing in The Walrus, considered it to be Canada's national dish, ahead
of poutine.