Cook along with Valerie as she takes her mac and cheese to the next level with ingredients you probably already have in your pantry!
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Stovetop Mac and Cheese with Five StirIn Ideas
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 25 min (not including prep for stirins)
Active: 15 min
Yield: 4 to 6 servings

Ingredients

Mac and Cheese:

Kosher salt
12 ounces elbow macaroni
4 tablespoons unsalted butter
1 teaspoon cornstarch
1 teaspoon Dijon mustard
1/2 teaspoon hot sauce
12 ounces evaporated milk
2 cups shredded Colby Jack

StirIn Ideas:

Broccoli florets, steamed
Chopped spinach, cooked and drained
Diced pancetta, cooked
Cauliflower rice, cooked
Butternut squash, diced and cooked

Directions

For the mac and cheese: Bring a large pot of salted water to a boil. Cook the macaroni until al dente (the lower range of the cooking time on the box). Reserve 1/2 cup of the cooking water before draining, then return the macaroni to the pot. Add the butter and stir until melted.

Whisk together the cornstarch, Dijon, hot sauce and 1 teaspoon salt in a medium bowl, then gradually whisk in the evaporated milk. Add to the pot with the macaroni, along with the pasta cooking water, and cook over mediumhigh heat until bubbling. Take off the heat and add the cheese, stirring until melted.

Serve immediately either plain or with your desired stirins.

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Valerie Bertinelli's Stovetop Mac and Cheese | Food Network
   • Valerie Bertinelli's Stovetop Mac and...