Valerie Bertinelli's Stovetop Mac and Cheese Food Network

Cook along with Valerie as she takes her mac and cheese to the next level with ingredients you probably already have in your pantry!
Watch Valerie on the #KidsBakingChampionship finale this Monday, 2/27/23, at 8|7c.
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Stovetop Mac and Cheese with Five Stir-In Ideas
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 25 min (not including prep for stir-ins)
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

Stir-In 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 medium-high heat until bubbling. Take off the heat and add the cheese, stirring until melted.

Serve immediately either plain or with your desired stir-ins.

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Valerie Bertinelli's Stovetop Mac and Cheese | Food Network
https://www.youtube.com/watch?v=mTqqyjbon68