Stovetop Mac and Cheese

I make full proof white sauce. Cook butter and flour together until raw taste gone. A couple of minutes. The all at once add all the milk. Cold. Right out of the refrigerator. Turn heat to medium and whisk until thick. It never gets lumps. Easiest method. Unorthodox but dependable

this is a perfect base, but the addition of smoked paprika and a generous squirt of yellow mustard elevates it.

This is basically the recipe my mother taught me about 60 years ago! My suggestion is to not use pre-shredded cheese. Pre-shredded cheese is treated with an anti-sticking agent which causes it to be gloppy when you make the cheese sauce. Hand shredded cheese is best. Another few hints: take the pan off the heat when you first add the milk and stir to avoid lumps. And don't skip the nutmeg, also ground white pepper as opposed to black pepper.

White sauce is one of the most satisfying bits of kitchen alchemy -- and you can flavor it up and use it in place of canned soup in tons of casseroles. You really don't need to heat the milk, though. I've been doing it for years with milk straight out of the fridge.

I always add a dash of hot sauce and dried mustard to the béchamel before adding the cheese. It adds just enough zip to brighten the dish up.

The best Mac and cheese comes from mixing in lots of cheeses. The last one I made had cheddar, Gruyère, Gouda, havarti dill, a jalapeño jack, and some Brie. My husband said it was the best ever. I said he’d never get it again! The aftermath of parties makes the best Mac and cheese.

Why warm up the milk? Credit to Chef John: "hot roux, cold milk, no lumps!"

I make white sauce in the microwave, no other pans required. Put the milk in a microwave-able bowl and whisk in the flour. Cut the butter in chunks and add to the bowl. Microwave for 3-4 minutes, then pull it out and whisk until smooth. Zap,again for 1-2 minutes, whisk again. Repeat with decreasing amounts of time. I don’t usually make as much as this recipe, so I make it in a four cup measure. Just make sure the container is large enough that the milk mixture won’t boil over.

Love the mix of cheeses. But instead of American, why not go ALL IN and use that classic of mystery-cheese goodness: VELVEETA! Soooooo creamy-licious! So orange! So perfect! I grew up eating Velveeta grilled cheese sandwiches (with Duke's mayo, because of course). This venerable "processed-cheese food" is a devicive subject, I know--but if you love it, you love it--and in that case you should definitely put it in your mac and cheese!

I was taught how to make a classic white sauce in 1952 by my 6th grade cooking teacher, and I've never since varied from using it as a base for baked mac and cheese. Grate some of that cheddar and layer it on top before baking. It creates a crispy browned topping that people fight over.

Leftover pimento cheese would be great in the mix.

Try dumping the cooked pasta into the white sauce, letting that cook and thicken, and then add the cheese. Adding the cheese last seems to keep the sauce from breaking and separating.

Been making this for years! Heating the milk in the microwave is an extra and unnecessary step, IMO. Nutmeg, yes; mustard, yes; a dash of cayenne, yes for me; onion powder or onion salt or grated onion, definitely. And microwaving some seasoned panko with butter and stirred every 30 seconds until toasted to sprinkle on top is clutch. (I make extra and keep in the refrigerator for leftovers.) The sauce does seize up as it sits, so don’t be afraid to use more bechamel than you think you should.

This looks good. I have a faster cheat version that is not gourmet but good enough for a quick meal! No measurements included, do it to your taste. Add a cup or 2 of cooked macaroni to pot in which you've melted a few TBs of butter, stir well. Keep on medium low heat. Add a TB or 2 of heavy whipping cream, stir. Add some shredded parmesan or romano to taste, and torn slices of sharp white Vermont or New York cheddar. Stir till cheese is melted. Voila!

grated onion sauteed in the butter also adds a very nice flavour.