Quick Stovetop Macaroni and Cheese

Ingredients

• 1/2 pound cheddar cheese, grated
• 1 teaspoon cornstarch
• 2 quarts water
• 1 tablespoon salt
• 2 cups uncooked elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1 1/4 cup milk, heated until steamy, but not simmering
• 1/2 teaspoon lemon juice
• 1/4 cup ham, chopped into 1/4 inch cubes
• Freshly grated black pepper

Directions

1. In a medium sized bowl, toss the grated cheese with the cornstarch until it’s evenly coated, then put it aside. That little coating helps the cheese melt without turning overly stringy.
2. Bring 2 quarts of water and a tablespoon of salt to a rolling boil in a thick-bottomed saucepan. Stir in 2 cups of elbow macaroni, then cook it for the package time minus about 2 minutes. If there are no directions on the package, begin testing the pasta at 7 minutes. You want it al dente, tender but still a little firm. Drain the macaroni.
3. As the pasta cooks, make the cheese sauce. In a large saucepan over medium heat, melt 2 Tbsp butter. Whisk in 2 Tbsp flour and cook the mixture for about a minute.
4. Pour in 1 1/4 cups milk a little at a time, whisking as you go so the sauce stays smooth and lump-free.
5. Add the grated cheese gradually, whisking until the sauce is silky. Stir in the lemon juice.
6. If the pasta is still cooking, turn the heat down so the sauce stays warm without getting too hot.
7. Stir the cooked macaroni and ham into the cheese sauce just until everything is combined. Don’t overdo the mixing. Finish with freshly grated black pepper.
8. Serve immediately.