Ensure the flour is properly cooked with the butter so there is no flour taste in the mac and cheese. Without the flour, the liquid would be too runny with just the milk. Flour: Flour and butter are cooked together to make a roux for the soft, cheesy sauce.
It is used to make the roux and cook the flour. Butter: Butter makes just about everything better and this is no exception.We also add a little bit of heavy cream for even more thickness. Whole milk and heavy cream: Whole milk makes for the creamiest cheese base.This allows the sauce to get into the curls and little nooks and crannies making it the perfect pasta to put in the mac and cheese. Pasta: We like to use pasta with a hole in the center and curves (like conchiglie).The combination of the spices and cheese with the pasta makes for the perfect stovetop mac and cheese. Although the boxed version holds a near and dear place in our hearts, this version is our new favorite. Just like the boxed variety we had as kids, this mac and cheese is creamy, delicious, and comes together in just a few minutes. This mac and cheese is perfectly creamy and cheesy and can be made on the stovetop in about 15 minutes.
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