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Stovetop Mac and Cheese
Ingredients
4 oz. extra-sharp cheddar, coarsely shredded 4 Tbsp. unsalted butter 1/4 cup all purpose flour 1 tsp. smoked paprika 2 cups milk 4 oz. Fontina, coarsely shredded 1/2 cup mascarpone salt 8 oz. elbow macaroni
Directions
In large sauce pan, melt butter. Whisk in the flour and paprika and cook over moderate heat until bubbling, about 2 minutes. Add the milk and whisk until smooth. Cook over moderate heat, whisking constantly, until thick and creamy, about 5 minutes. Stir in cheddar and Fontina and cook over low heat until melted. Off the heat, stir in the mascarpone and season with salt. Meanwhile, cook the macaroni in a large pot of salted boiling water until al dente. Drain and add to the cheese sauce. Cook over low heat, stirring constantly, until hot and bubbling, about 2 minutes.
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