Of course I doubled this recipe. There’s always left overs in my plans. But I didn’t double the milk, I used 3 cups instead of 4. I drained the macaroni but didn’t rinse it and actually there was more cheese sauce than I needed for the 16 ounces of Mac. I also skipped pepper and added 1 teaspoon of dry mustard. We had incredible cheese gifted to us so I grated 4 cups of extra sharp cheddar and threw in a handful of parmesan too, just to get some complexity in there. I like stove top Mac cheese because the oven is busy cooking the ham. This was a good refresher on how to make a roux, the base of so many sauces. Is you’ve never made one, the directions are good on this one. BUT, I turn off the heat while whisking in the flour and then return the heat to medium to add the milk. Keep whisking and don’t walk away from sauces, they turn on you quickly.
