Stovetop Mac n' Cheese
This macaroni and cheese recipe will take you back to your childhood. The sauce blends Fontina, Gruyere, Cheddar, and Monterrey Jack with egg yolk in for richness. It's sort of a secret weapon.
Ingredients
- ½ pound elbow macaroni
- 6 ounces heavy cream
- 3 tbsp unsalted butter
- 3 tbsp flour
- 1 cup each shredded mild Cheddar, Gruyere, Fontina, and Monterey Jack cheese
- 4 egg yolks, beaten
Ingredients for 4 servings (645 g) · the original recipe
Method
- 1
Heat 1 gallon water to a rolling boil. Add salt and macaroni, and cook macaroni until al dente.
- 2
While pasta boils, melt butter in a saucepan or a saucier over medium low heat, and cook until bubbling ceases.
Stovetop - 3
Whisk in flour and cook, whisking continuously, until blonde color is achieved.
- 4
Temper in egg yolk. Add cheese and bring to just below a simmer. Cook, whisking continuously, until slightly thickened.
Stovetop - 5
Fold in macaroni and serve warm.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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