The one thing I can never, ever get right is homemade Mac and Cheese. Ever. It curdles, its grainy, its too baked. But I never give up, because I just love it. I recently found this recipe from Martha Stewart for stove top Mac and Cheese and I decided to give it a try! I have to say… this is probably the CLOSEST I’ve ever come to making really good homemade mac and cheese. My only complaint is that it was more creamy than cheesey. I think that next time I would cut the milk, either by a quarter or maybe by half. But other than that, the recipe was good. Creamy and tasty, so if that’s what you’re looking for, give it a try! The recipe says that you should use 3/4 of a pound of pasta, but it makes ALOT of sauce. Definitely use a whole pound of pasta. I ended up cooking more and adding it in when I realized that it was SOOOOOO creamy. You can find the recipe from Martha Stewart here, and step by step photos after the jump!
First, you cook the onions:Because I know cooking things like milk and cheese are sensitive, I used my copper pot. It’s a risotto pot, but I thought its shape would be perfect for this! The pot is so amazing – not a thing stuck, it cooked it perfectly.
Finally I added the cheese, again, whisk, whisk, whisk!
And, added in the pasta! I served it with pulled pork, yum, yum, yum!