RadioactiveCat's Stovetop Mac and Cheese.

Stop using the boxed crap and learn to make a roux - it's so easy I taught my 6 year old to do it.

She turns her nose up at the box, and I couldn't be more proud. 


  • 14 Oz grated cheddar/etc cheese
  • 2.5 cups milk  (add more if the sauce is too thick)
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 1 lb pasta
  • 1-2 tsp or more mustard, or .5-1 tsp mustard powder to taste
  • .5 tsp White pepper - optional
  • 1 tsp Paprika
  • 1 tsp salt
  • Shake of cayenne or hot sauce 


  1. boil pasta in well salted water and drain
  2. Stove to medium high
  3. Equip Whisk
  4. Melt Butter in pan - add flour and spices and whisk and cook until it doesn't smell like raw flour
    1. this is making a roux - there areplenty of youtube instructions on this
    2. If using mustard instead of mustard powder, add it in step 6.
  5. add cold milk a little at a time whisking in between until you've added all the milk
    1. As Chef John says "Hot Roux, Cold Milk, No lumps!"
  6. Add 1 stp salt and simmer gently until the sauce thickens.
  7. add grated cheese slowly, mixing until the sauce is smooth.
  8. Equip spoon
  9. Add pasta, fold in until well coated.
  10. add salt to taste, serve


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