Stovetop Shell Mac

• jumlah masa: 13 minutes

Bahan-bahan

Some notes:

I love a stovetop mac. You totally could top this with the breadcrumbs and bake it instead but I prefer to serve it up this way!

I’m using cheddar and Gruyère here but I know Gruyère is pricey these days so feel free to swap for more cheddar or another cheese of your choice.

As long as your milk is cold as it goes into the hot roux, it will be smooth and lump-free. As @foodwishes always says!

Breadcrumb topping:

50g panko

30g unsalted butter

1 Tbsp fresh chives, finely chopped

Salt and pepper, to taste

Mac and cheese:

750g pasta shape of choice

250g sharp cheddar cheese, grated (I used Red Fox)

150g Gruyère, grated

84g unsalted butter

90g all-purpose flour

1 tsp mustard powder

⅛ tsp freshly grated nutmeg

1 tsp salt

½ tsp black pepper

1065ml whole milk, cold

Worcestershire, to taste

Arahan

To prepare breadcrumbs, melt butter in a medium-size pot over medium-low heat. Add breadcrumbs, chives, salt and pepper. Cook, stirring occasionally, for 2 minutes until toasted and golden. Remove from heat and set aside to cool.

Wipe out your pot. Melt butter over medium heat. When it starts to foam, stir in flour, mustard powder, nutmeg, salt and black pepper. Cook for 3-4 minutes until flour starts to smell toasty. Slowly whisk in cold milk, a cup or so at a time. Cook for another 5-8 minutes, stirring occasionally, until the sauce is thick and bubbling.

Remove pot from the heat and whisk in grated cheeses, a handful at a time. Season to taste with Worcestershire and more salt + pep. Cover and set aside.

Bring a large pot of salted water to a boil. Add pasta and cook until al dente (a minute or two less than instructions).

Drain pasta, reserving 1 cup of cooking water, then add it to cheese sauce. Return pot to medium-low heat and mix in a generous splash of pasta water. Cook, stirring occasionally, until reheated. Serve immediately and top with breadcrumbs.