Mac & Cheese on the Stovetop • 3 to 4 servings
GoGo Quinoa Macaroni makes great Mac & Cheese. It's Gluten Free & Vegan too.
You may purchase this large bag from Amazon. Some grocers sell smaller quantity bags.
Cheddar cheese can be notoriously stringy when melted. To keep the cheese from getting too stringy, it helps to coat it lightly with some flour or cornstarch. Adding some water to the sauce helps, as well as some lemon juice. Stirring encourages stringiness so keep the stirring to a minimum.
1/2 pound cheddar cheese, grated (about 2 cups, packed)
1 teaspoon cornstarch
2 quarts water
1 tablespoon salt
2 cups uncooked macaroni
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated until steamy, but not simmering
Freshly ground black pepper
In a medium-sized bowl, mix the cornstarch with the grated cheese so that the cheese is coated, set aside.
The cornstarch will help the cheese from getting too stringy.
Cook the macaroni pasta in boiling water:
Heat 2 quarts of water with a tablespoon of salt to a rolling boil in thick-bottomed saucepan. Add 2 cups of macaroni and follow the cooking time instructions on the package, minus about 2 minutes. (GoGo Quinoa Macaroni cooks in 4-5 minutes)
Cook until al dente—cooked through, but still slightly firm. Drain the pasta.
While the macaroni is cooking, prepare the sauce:
Melt 2 Tbsp butter in a large saucepan on medium heat. Whisk in 2 Tbsp flour. Let cook for about a minute.
Slowly dribble in 1 1/4 cups milk, while whisking (to avoid clumping) until the sauce is smooth.
Slowly add the grated cheese, whisking until smooth.
If the macaroni isn't ready yet, lower the heat to a level just high enough to keep the sauce warm.
Add the cooked macaroni to the cheese sauce:
Stir to combine. Do not over-mix.