Stovetop mac and cheese

Ingredients

• Pasta from premium wheat flour
  400 g

  1352 kcal
• Milk, 2% fat
  400 g

  200 kcal
• Hard cheese
  200 g

  711 kcal
• Whole-milk mozzarella
  100 g

  299 kcal
• Unsalted butter
  20 g

  143 kcal
• Premium wheat flour
  22.5 g

  77 kcal
• Paprika
  1 g

  3 kcal
• Black pepper
  1 g

  3 kcal
• Nutmeg
  1 g

  6 kcal
• Salt
  7 g

  0 kcal

Preparation Steps

1. Take the milk out ahead so it reaches room temperature.
2. Bring 1.5–2 L of water to a boil over high heat, add ½ tsp salt and the macaroni; cook over medium heat to al dente per the package and drain.
3. Grate the mozzarella and hard cheese on a medium grater.
4. In a saucepan over medium heat melt the butter, add the flour and cook, stirring, 2–3 minutes until light beige.
5. Add the paprika and pepper, heat 1 minute and turn the heat to low. Whisk in 1 cup of milk until smooth, then the rest.
6. Stirring, bring to a boil and season with ½ tsp salt and the nutmeg.
7. Stir in the mozzarella and half of the hard cheese, take off the heat, add the macaroni and mix well.
8. Serve topped with the remaining cheese and green onion if you like.