Stovetop Mac and Cheese

Foundations Referenced

• → mother-sauces
• → pan-and-daughter-sauces

Ingredients

• 1 lb elbow macaroni or cavatappi
• 3 tbsp butter
• 3 tbsp flour
• 3 cups whole milk, warmed
• 2 cups sharp cheddar, grated
• 1 cup Gruyère, grated
• 1 tsp Dijon mustard
• Pinch of cayenne and nutmeg
• Salt, pepper
• Optional crust: 1 cup panko + 2 tbsp melted butter + 1/4 cup Parmesan

Method

1. Cook: Cook pasta 1 min short of al dente.

2. Make: Make béchamel: melt butter, add flour (white roux, 2 min), gradually whisk in warm milk. Simmer 8 min until thick.

3. Step: Off heat, stir in cheeses, mustard, cayenne, nutmeg. Season.

4. Fold: Fold in pasta. Serve stovetop, or transfer to baking dish, top with panko mixture, bake 400°F 15 min.

What You're Practicing

• This is béchamel → Mornay in real time — mother sauce → daughter sauce.
• Adding cheese OFF heat prevents it from becoming grainy (overheated cheese proteins seize).
• Mustard and cayenne don't make it spicy — they add depth and cut the richness.