Stove Top Mac & Cheese
Pretty sure that if I allowed my husband to design our weekly menu this would come up at least every other week. Don’t get me wrong, I enjoy cheese but I don’t have the same appreciation for it that my husband does. Which is why when I make mac&cheese I tend to go a little over board with the cheeses that I use. Normally I do a baked mac&cheese, but last week I decided to try doing a white stove top mac&cheese – after all variety is a good thing. As for the cheeses, I decided to pick three different types of white cheese simply because I could!
1 lb elbow macaroni
1 tbsp unsalted butter or margarine
1 small vidalia onion, chopped
2 cloves garlic
1 tsp rosemary
1/2 tsp thyme
1 tsp oregano
1 tbsp whole wheat flour
1 1/2 cups of milk
1 cup extra sharp cheddar cheese, shredded
1/2 cup monterey jack, shredded
1/2 cup ricotta cheese
Pepper (or Old Bay)
- Cook the pasta in a large pot of salted water per box instructions. Drain, reserving 1/2 cup of cooking water. Pour cooked pasta back in the pot - keeping the reserve water on the side.
- While pasta is cooking, heat the olive oil in a deep saute pan over medium heat. Add the onion and garlic and cook for 5-7 minutes before adding the herbs. Cook for another minute, stirring constantly to prevent the spices from burning.
- Add the flour, stir well and then continue to stir while slowly pouring in the milk. Begin to add the shredded cheese, adding a few handfuls at a time while stirring to prevent large globs. Once all the shredded cheese has been added, stir in the ricotta along with the precooked macaroni and cheese. Season to taste with pepper or old bay
- Serve warm and enjoy!
While I’ll always be partial to baked mac&cheese there is something to be said about its much quicker and creamier cousin. I enjoyed mine as is while Joey decided to add some Old Bay to his – there is a reason why I buy that stuff in bulk after all!