Cook along with Valerie as she takes her mac and cheese to the next level with ingredients you probably already have in your pantry!
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Stovetop Mac and Cheese with Five Stir-In Ideas
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 25 min (not including prep for stir-ins)
Active: 15 min
Yield: 4 to 6 servings
Ingredients
Mac and Cheese:
Kosher salt
12 ounces elbow macaroni
4 tablespoons unsalted butter
1 teaspoon cornstarch
1 teaspoon Dijon mustard
1/2 teaspoon hot sauce
12 ounces evaporated milk
2 cups shredded Colby Jack
Stir-In Ideas:
Broccoli florets, steamed
Chopped spinach, cooked and drained
Diced pancetta, cooked
Cauliflower rice, cooked
Butternut squash, diced and cooked
Directions
For the mac and cheese: Bring a large pot of salted water to a boil. Cook the macaroni until al dente (the lower range of the cooking time on the box). Reserve 1/2 cup of the cooking water before draining, then return the macaroni to the pot. Add the butter and stir until melted.
Whisk together the cornstarch, Dijon, hot sauce and 1 teaspoon salt in a medium bowl, then gradually whisk in the evaporated milk. Add to the pot with the macaroni, along with the pasta cooking water, and cook over medium-high heat until bubbling. Take off the heat and add the cheese, stirring until melted.
Serve immediately either plain or with your desired stir-ins.
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Valerie Bertinelli's Stovetop Mac and Cheese | Food Network
https://www.youtube.com/watch?v=mTqqyjbon68