Stovetop Mac and Cheese

Instructions

1. 1

   Use cheddar labeled as made with vegetarian rennet and dried macaroni made without eggs. Grate the cheddar before starting.

2. 2

   Bring the water to a boil in a large pot. Add 0.5 teaspoon of the salt and the macaroni. Cook according to the package directions, usually 8–10 minutes, until just tender. Drain in a colander without rinsing.

3. 3

   Return the empty pot to medium-low heat. Melt the butter, stir in the flour and cook for 1 minute, stirring constantly without letting it brown.

4. 4

   Gradually whisk in the milk until smooth. Increase the heat to medium and cook, stirring frequently, until gently bubbling and lightly thickened, about 5–7 minutes. Scrape the bottom as you stir to prevent scorching.

5. 5

   Remove the pot from the heat. Add the grated cheddar a handful at a time, stirring until each addition melts. Stir in the remaining 0.5 teaspoon salt and the black pepper; do not boil the cheese sauce.

6. 6

   Fold the drained macaroni into the sauce until evenly coated. Serve immediately while creamy.