The addition of ham turns this quick stovetop macaroni and cheese recipe into a meal.
With plenty of melty cheddar cheese, it’s ready in less than 30 minutes.
The other girls devoured theirs as well.
Simply Recipes / Elise Bauer
The cheese is either stringy, clumpy, or both.
Adding some water to the sauce helps, as well as some lemon juice.
Stirring encourages stringiness so keep the stirring to a minimum.
Simply Recipes / Elise Bauer
The cornstarch will help the cheese from getting too stringy.
Heat 2 quarts of water with a tablespoon of salt to a rolling boil in thick-bottomed saucepan.
(If your macaroni doesn’t come with instructions, start checking at 7 minutes).
Cook until al dentecooked through, but still slightly firm.
Melt 2 Tbsp butter in a large saucepan on medium heat.
Whisk in 2 Tbsp flour.
Let cook for about a minute.
Slowly add the grated cheese, whisking until smooth.
Stir in the lemon juice.
Sprinkle with some freshly grated black pepper.
