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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Side

Stovetop Mac n' Cheese

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • ½ pound elbow macaroni
  • 6 ounces heavy cream
  • 3 tbsp unsalted butter
  • 3 tbsp flour
  • 1 cup each shredded mild Cheddar, Gruyere, Fontina, and Monterey Jack cheese
  • 4 egg yolks, beaten

Method

  1. Heat 1 gallon water to a rolling boil. Add salt and macaroni, and cook macaroni until al dente.
  2. While pasta boils, melt butter in a saucepan or a saucier over medium low heat, and cook until bubbling ceases.
  3. Whisk in flour and cook, whisking continuously, until blonde color is achieved.
  4. Temper in egg yolk. Add cheese and bring to just below a simmer. Cook, whisking continuously, until slightly thickened.
  5. Fold in macaroni and serve warm.