It was just as easy to make as the kind you buy in the box and infinitely tastier.
This Creamy Stove Top Macaroni & Cheese recipe was creamy, filling, flavorful and incredibly satisfying. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here! Using a cheese like this is perfect because it packs so much flavor that you can get a lot from a little. Whisk in the flour to create a roux and continue to cook for about 2 minutes until the flour starts to brown. Using the same pot, melt the butter over medium heat. The more a cheddar is aged, the sharper and more flavorful it becomes. Boil water in a large pot and cook the macaroni to al dente according to package instructions. I’ve been working on a separate recipe for Wisconsin Cheese (coming in October!) and I bought a block of Black Diamond Vintage Reserved Aged Five Years Cheddar for it and used the leftovers in this dish. You’ve probably noticed that I often use 2% reduced fat cheeses in my recipes, but when it comes to mac & cheese it’s worth it to me to go all out and use the real thing. I’ve been looking for a blog-worthy macaroni and cheese recipes for a while now, but I had yet to test one that really made my taste buds jump for joy…until now. There is something about gooey, creamy cheese over lots of carb-y pasta that makes my mouth water.
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