Stovetop Mac and Cheese

Ingredients:

3 T. butter

1/4 c. onion, finely chopped

1/3 c. flour

salt

4 c. whole milk

1/8 t. cayenne pepper

3/4 lb. small shell pasta or elbow macaroni
4 c. sharp cheddar cheese, grated

1 t. Dijon mustard

1 t. Worcestershire sauce

Directions:
In a medium saucepan, melt butter. Add onion and cook until softened, about 4 minutes. Add flour and 1/2 t. salt; cook, stirring frequently until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.

Whisking constantly, pour in 2 c. milk; add 2 more cups milk and cayenne and whisk until smooth.

Cook mixture, stirring constantly along bottom of pan, until boiling, 6-7 minutes. Reduce heat to low.

Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a small amount is rubbed between two fingers, about 10 minutes.

Meanwhile, in a large pot of boiling water cook paste until al dente. Drain thoroughly and return to pot.

Remove sauce from heat and let cool 10 minutes. Quickly whisk in cheese, mustard and Worcestershire. Pour cheese sauce over pasta and stir to coat.

Makes 6 servings. Total time 55 minutes.

Verdict:

I followed this recipe exactly as it said and my mac and cheese still turned out slightly grainy. The flavor was good I just didn't care for the texture.