Stovetop Mac n' Cheese

Name: Stovetop Mac n' Cheese
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

This macaroni and cheese recipe will take you back to your childhood. The sauce blends Fontina, Gruyere, Cheddar, and Monterrey Jack with egg yolk in for richness. It's sort of a secret weapon.

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

Steps

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

More recipes with pasta, cream, butter, flour, cheddar cheese, swiss cheese, monterey jack cheese or eggs

Adapted from “Stovetop Mac n' Cheese” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.