Creamy Stovetop Macaroni and Cheese

Ingredients
1 pound elbow macaroni
4 tablespoons flour
1 teaspoon salt
¹⁄₄ teaspoon freshly ground black pepper
¹⁄₄ teaspoon paprika
¹⁄₄ teaspoon dry mustard
4 tablespoons unsalted butter
2 cups milk (I used 1%.)
2 cups shredded cheese (I used a mixture of sharp cheddar, Mexican blend, and mozzarella since that’s what I had.)

Instructions
1. Bring a large pot of salted water to boil over high heat and cook pasta as directed on package.  Drain.  Mix the flour, salt, pepper, paprika and dry mustard in a small bowl. 

2. In a large saucepan over low heat, melt butter.  Once butter has melted, add the flour mixture and stir to combine.  Continue stirring and slowly add the milk.  Increase the heat to medium and simmer, stirring often, to thicken the sauce.  Once thickened, remove from heat and add the cheese.  Stir until cheese has melted.  Add the pasta to the sauce and stir to coat. 

Comments
Stovetop macaroni and cheese is just about the easiest thing to make.  I’m not sure why it took seeing the recipe on the Amanda’s Cooking blog to inspire me to make it!   The recipe is your basic Béchamel with cheese – a Mornay sauce.  You can use any cheese you’d like and have around. 

I’ve been fighting the urge to get a box of the Kraft stuff every time I’ve gone to the store in the last 6-7 weeks.  This is infinitely better and my macaroni and cheese craving has now been sated.

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