Tanya's Stovetop Macaroni and Cheese (Patrick and Gina Neely) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 pound pasta shells |
4 tablespoons butter |
1/2 onion, finely chopped |
kosher salt and freshly ground black pepper |
1/4 cup all-purpose flour |
3 cups whole milk, warmed |
2 teaspoons dijon mustard |
2 cups shredded 5-cheese italian blend |
Directions:
1. Cook pasta in a large pot of boiling salted water until al dente. Drain in a colander.
2. Melt the butter in a large saucepan. Add the onion and saute until tender, about 3 minutes. Season with salt and pepper. Add flour and stir until it looks pasty and reaches a golden blonde color, about 2 minutes.
3. Slowly whisk in the warm milk, bringing up to a simmer, and allow the mixture to thicken. Stir in the mustard. Let simmer on low heat for 5 minutes, until thick enough to coat the back of a spoon.
4. Gradually stir in the cheese a handful at a time. Stir in the pasta, making sure it's all covered with the cheese sauce and serve hot.
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