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Again, grate your own fresh block of cheese to ensure a velvety texture. Stir in the macaroni cook until al dente. It’s deliciously savory, adding another irresistibly cheesy dimension to your homemade macaroni and cheese. Easy Stovetop Mac and Cheese Fill a large saucepan with water, and bring to a boil. The second good block of cheese you’ll need is Pecorino Romano - it brings this dish over the top. If you prefer a more orange hue, you can use sharp yellow cheddar instead of the white the main difference is the annatto coloring typically added to yellow cheeses. We prefer sharp cheddar for its bolder, more pronounced flavor, thanks to being aged for more years than mild cheddar. Buy a good quality block of sharp white cheddar cheese, rather than the pre-shredded bags, as bagged shredded cheese often contains additional ingredients that hinder its ability to achieve a melty-smooth texture. Sharp white cheddar makes all the difference, with its super creamy and smooth texture upon melting. If you’ve ever tried reheating leftover mac ‘n cheese, you know it’s no easy task and you’ll appreciate this recipe all the more. It’s fabulous right out of the oven, and it manages to reheat surprisingly well. Remove from heat and add the grated cheese. Continue cooking until mixture starts to simmer, 6 to 8 minutes. Add the salt, pepper, onion powder, paprika, cayenne, and mustard, stir to combine. Pour in the milk and whisk to combine and remove all lumps.
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Add the remaining sauce and any extra add-ins and stir to combine. Simmer, stirring constantly for 1 to 2 minutes. This macaroni and cheese is perfectly creamy, rich, superbly cheesy, and big on flavor. Place the pasta and 1/2 of the cheese sauce in a large serving bowl.
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