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In this video, Betty shares her Creamy Cooktop Macaroni and Cheese Recipe. Stay tuned for her baked macaroni and cheese.
Tags:Creamy Cooktop Macaroni and Cheese Recipe,baked mac n cheese,bettyskitchen,cheese recipe,cooking tips,mac n cheese,macaroni recipe
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Hi! I am Betty. Welcome to Betty’s Kitchen! We’re going to make a Creamy Stovetop Macaroni and Cheese. It’s one of my favorites. What we’re going to need is elbow macaroni. You can see I have a very large box here, 32 oz. I won’t need nearly that much. We’ll say 8 oz. So, I’ve already taken out a quarter of the box just by estimation. I didn’t measure it but you can kind of open it. See how full it is and then divide it into four sections and pour it off until you get down to the level that you need to be. So, we’ll be using elbow macaroni. I’ve already putted in my boiling water over here. We’ll turn that off and I have cooked it to the desired consistency which means that it’s just a little less than done. This will continue to heat up as I’ve put the sauce on top and I want it to be completely done when it’s served. So, what we have is about half of this pot filled with water and then 8 oz. of elbow macaroni is added and also one tablespoon of salt. It’s very important that you salt it because if you try to salt it later, it’s almost impossible to get this all tuned up.
Now, I need to drain that. I have a colander that I am going to put over here in the sink to let the water that drains out go down the sink and here we go with that. It’s a little bit stuck in the bottom but we’ve got most of it; that will be fine. Maybe I can just bring that back out of the Crock-Pot over the top and then start working on my sauce. It’s the cheese sauce. So, let’s turn on this pot. In this pot, I already have some margarine. You can use butter if you like. What we need are three tablespoons and these are usually marked up for you. It doesn’t matter what brand you use. It’s getting a little too hot there but just go ahead and look for three tablespoons. Slice it down like that. Unwrap it and then pop it in the pot. Over low heat, you’re going to melt that and you could see that this is melted margarine. To that, I am going to add 1/3 cup of flour. Now, this is self-rising flour. It doesn’t really have to be self-rising flour, all-purpose flour will work. We’ll put that into this container with the melted margarine. I am also going to add ½ teaspoon salt. Now, it might seem strange to you because I use self-rising flour where it’s already seasoned but this is a recipe that does require a good amount of salt and you can see what I am doing right now is mixing together the melted margarine and the self-rising flour and the salt. It should make a nice roux which is a paste that is not lumpy. You do not want lumps in there.
Now, I still have the cooktop turned on but I am going to remove the pot so that it doesn’t continue to cook after I’ve mixed that together and then, I am going to add in my other ingredients. So, I have two cups of skim milk. You can see I’ve just used regular skim milk. I am going to pour two cups of that in and mix that around. I think I’ll return it back to the heat because we need to really start getting this to come together and we want this be very smooth, so it keeps stirring occasionally. Then, if you want to, just to get a jump on things, go ahead and add the cheese. This is Velveeta cheese and you can see this is a one pound box. I have cut it in half. So, I am using 8 oz. which is about two cups if you want to go by cups of Velveeta cheese. You can go ahead and put that in as you’re blending up the roux with the skim milk. It doesn’t really matter. It just needs to get in there sometime and get melted.
So now, we basically have our cheese sauce going. It’s just a matter of getting that temperature up to the point where you don’t let it stick or burn but at the same time, you have a nice, melted cheese sauce. You can see as we’re doing the cheese sauce, we have our macaroni waiting back here and these are proportioned in such a way that they will make a nice blend. So, keep stirring and keep adding a little bit of heat. Just trying to rush this up a little bit for you, I probably would take a little more time if I were doing this only for my family but for demonstration purposes, I am going to try to get this a little faster for you without damaging it but you do have to be very careful because it’s easy to burn the cheese sauce and you can’t salvage it after that if it browned the bottom, if you could try scooping out and missing the brown. That does not work very well. So, just keep stirring and be judicious about raising that heat on this. I could see that the milk is kind of becoming creamy. It’s more of a yellow color now and as the cheese melts, it will be a blend which is totally smooth and nice and it will be ready to add with our macaroni.
I have chosen a pot here that is Teflon-coated. Then I’ve chose a utensil to stir with that does not remove the Teflon coating from the pot. Can you see now that we have the cheese kind of getting runny? That’s what you want. I don’t know if I have enough time to get this all together, so I am going to explain to you that the final steps here are just to continue melting this cheese sauce and then combine it with the elbow macaroni which is cooked. I think we’re just about there now. I will turn this off. I am going to go back here and pour any drained water in the sink. It’s kind of hard to do by hand. Pour the macaroni back into the pot. Try to get all of it and then, on top of that, pour the cheese sauce. See it’s a nice, beautiful cheese sauce. You can use this cheese sauce to top vegetables or whatever you like but it certainly makes a nice creamy, macaroni and cheese dish. We just stir this all together and then, you can see why we left it a little bit less than done so that the hot cheese sauce can continue to maybe cook in a little bit more. I am going to bring this to a serving dish and here is how it’s going to look.
So, just put as much or little as you want per serving. Then when you’re ready to serve it, just dip it. Put it on your plate. It’s very hot but I am going to take a little bite. Perfect. Perfection.