Stovetop Emmental Mac and Cheese

Prep 10m Cook 20m Total 30m easy

pastacheesedinnervegetarian

Method

1
Bring a pot of well-salted water to a boil. Cook the elbow pasta until just shy of al dente — it will finish in the sauce. Reserve about 1/2 cup of pasta water, then drain. ⏱ 7m
Uses: elbow pasta

Note: check the package time and pull 1-2 min early
2
Make the roux: in the same pot over medium heat, melt the butter. Whisk in the flour and cook, whisking, until it smells nutty and loses the raw-flour smell.
Uses: butter, all-purpose flour

Note: don't let it brown
3
Build the bechamel: pour in the half and half in a slow stream, whisking constantly to keep it smooth. Simmer gently, stirring, until thick enough to coat the back of a spoon.
Uses: half and half
4
Take the pot off the heat. Add the grated emmental in three or four handfuls, stirring each in fully before the next, until smooth and glossy. Season with the salt and black pepper, then taste and adjust salt.
Uses: emmental, salt, black pepper

Note: off the heat, or the cheese turns stringy — low-sodium cheese needs the salt
5
Fold the drained pasta into the sauce. If it is tighter than you like, loosen with a splash of the reserved pasta water. Serve right away.
Uses: elbow pasta

No-frills, single-cheese, roux-based. Half-and-half for richness.

Sauce consistency: it should look slightly loose when you fold the pasta in — it tightens as it sits. Pasta water (starchy) loosens it without thinning the flavor; plain half-and-half loosens it too but mutes it.

Optional, still no-frills: a pinch of nutmeg or 1/4 tsp dry mustard whisked into the bechamel sharpens emmental's mild nuttiness without making it a different dish. Skip if you want it clean.

Want it baked? Spread into a dish, top with a little more grated emmental or panko, broil 2-3 min until spotty brown. The roux holds up fine to the oven.