Creamy Dreamy Stovetop Mac ‘n Cheese
Crowd-please alert, please! Stovetop mac ‘n cheese is one of the best things on earth, I’d venture to say. Pretty much done and on the table in 15 minutes, it’s ooey-gooey goodness is given extra depth of flavor with a splash of soy sauce (yep, you heard me right) during cooking which only deepens that cheesy flavor. To finish, my newest habit is something crunchy—not panko, but croutons—which have even MORE crunch for contrast.
Serves 4
INGREDIENTS
1 tablespoon unsalted butter
½ teaspoon mustard powder
3 cups water
3 cups whole milk
1 tablespoon soy sauce
1 pound macaroni
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 ounces cream cheese, cubed
8 ounces sharp cheddar, freshly grated (about 2 cups)
2 ounces pecorino, freshly grated (about 1 cup)
2 tablespoons chopped parsley
1 cup croutons, crushed
METHOD
In a medium Dutch oven or pot over medium heat, add butter and mustard powder. When butter is melted and bubbling, add water and whole milk, soy sauce, salt and pepper. Bring to a gentle boil and add pasta. Cook, stirring frequently for about 6 to 8 minutes or unil just al dente (there will be liquid left, don’t worry).
Remove Dutch oven from heat and add cream cheese, cheddar and pecorino and stir until cheeses are melted and the sauce is glossy and smooth. Stir in parsley.
Spoon into bowls, top with croutons and serve.
Note: As the pasta sits it will continue to absorb the sauce. If things need to get a bit more saucy stir in ½ cup warm water and mix.
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