PASTA, RICE & LEGUMES
STOVE TOP MACARONI & CHEESE
- 1 pound pasta, any shape
- 1 1/2 cups whole or 2% milk
- 2 tablespoons all-purpose flour
- 2 to 3 cups shredded cheese such as cheddar, Monterey Jack, or Colby
- CHEDDAR SALTOPIA Infused Sea Salt to taste
Boil the pasta: Bring about 4 quarts of water to a boil over high heat in the pasta pot. Add the pasta and a tablespoon of CHEDDAR infused sea salt. Cook until the pasta is al dente, about 8 minutes. Drain and set aside. Warm the milk: When the pasta has finished cooking, prepare the cheese sauce. Begin warming 1 cup of the milk in the saucepan over medium heat. Whisk together the remaining 1/2 cup of milk and the flour until there are no lumps. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream, 3 to 4 minutes. Make the cheese sauce: Turn the heat to low and begin mixing handfuls of cheese into the milk. Stir in CHEDDAR infused sea salt – be sure to taste and add more CHEDDAR infused sea salt as needed. Stir until all the cheese has melted and the sauce is creamy. In a large serving bowl, combine the pasta and 1/2 of the cheese sauce. Stir to coat the pasta evenly and enjoy!