Stove Top Mac n' Cheese

Stove Top Mac n' Cheese

Ingredients:

• 1 Pound Elbow Pasta, or other small pasta shape
• 1 Cup Milk
• 1/2 Cup Butter, divided into 8 cubes
• 5 ounces Cheese
• Salt and Pepper

Instructions:

1.  Cook pasta according to package directions. Reserve at least 1 cup of the pasta water, drain the pasta, and set aside for now.
2. In a food processor fitted with the blade attachment, pulse the cheese into a fine crumb, or finely shred it. I like to use about 2 ounces of Parm and 3 of a sharp cheddar for this recipe, but any cheese will work.
3. Heat 1 of the butter cubes in a medium sauce pan over medium heat, until it is melted, and foamy, about 5 minutes.
4. Add the milk and whisk to blend in the melted butter.
5. Continuing over medium heat, whisk the milk and butter, add one cube of butter and whisk until completely melted and incorporated into the milk sauce. Only add the next butter cube when the previous one has been fully emulsified. Repeat with remaining butter cubes.
6. Season sauce with salt and pepper.
7. Pour the cooked pasta into the milk sauce, add the cheese and about 1/4 cup of the pasta water.
8. Stir to melt the cheese, and coat the pasta. If it seems dry, add another little bit of the reserved pasta water to help the sauce reach your desired consistency.
9. The mac n' cheese is ready to eat, or you can pour it into a casserole dish, top with more melted cheese and bake for a more traditional macaroni and cheese.

Enjoy!