Stovetop Mac & Cheese

Description:

There are different varieties of mac & cheese that can be found throughout the US, but this recipe is for the most “standard” variety that comes to mind when Americans think of the dish. Stovetop mac & cheese was popularized by Kraft Foods in 1937 with the advent of boxed mac & cheese, which is still very popular to this day. This recipe is a very standard recipe for stovetop mac & cheese, so you can play around with the different types of cheese that you include - using American cheese in this recipe is crucial to giving this dish its gooey consistency.

Ingredients:

• 1 can evaporated milk

• 1 tbsp butter

• 1 tbsp flour

• 1 cup grated cheddar

• 1/2 cup American cheese

• 1/2 box elbow macaroni

Preparation:

In a pot, melt the butter over medium heat. Whisk in the flour and cook for 30 seconds, then add the evaporated milk and whisk until smnooth and slightly thickened. Then, turn off the heat and stir in the cheddar and American cheese and stir until melted.

Meanwhile, boil the macaroni per the package directions. Drain and stir into the cheese sauce. Serve immediately.

Notes:

• You can use any type of short pasta, such as shells, fusilli and cavatappi for this dish.

• This above recipe is just a standard baseline - feel free to experiment with adding different spices, such as hot sauce, garlic powder or cayenne, or different types of cheese.