Description
This easy mac and cheese recipe offers a comforting, creamy, and rich meal with golden-brown edges. It is a perfect family-friendly option for busy weeknights or relaxed weekends, bringing satisfaction to any table.
Ingredients
- 450 g elbow macaroni
- 57 g unsalted butter
- 30 g all-purpose flour, creates a smooth sauce
- 710 ml whole milk, for creamy consistency
- 340 g sharp cheddar cheese, freshly shredded, the heart of the flavor; try medium for milder taste
- 2.5 ml fine sea salt
- 1.25 ml ground black pepper
- 2.5 ml ground mustard powder, optional, for depth of flavor
- pinch nutmeg, optional
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add 450 g elbow macaroni and cook for 7-9 minutes until al dente. Drain thoroughly and set aside.
- Make the Roux: In a large saucepan or Dutch oven, melt 57 g unsalted butter over medium heat. Whisk in 30 g all-purpose flour and cook for 1-2 minutes, stirring constantly, until it forms a thick paste and smells slightly nutty.
- Create the Cheese Sauce: Gradually whisk in 710 ml whole milk until smooth, ensuring no lumps. Bring the mixture to a gentle simmer, whisking occasionally, and cook for 5-7 minutes until thickened enough to coat the back of a spoon. Reduce heat to low. If the sauce looks too thick, whisk in an extra splash of milk (1-2 tablespoons) to reach desired creaminess.
- Melt the Cheese: Remove the saucepan from heat. Stir in 340 g shredded sharp cheddar, 2.5 ml fine sea salt, and 1.25 ml ground black pepper. Stir continuously until the cheese is fully melted and the sauce is wonderfully smooth and creamy.
- Combine Ingredients: Add the drained macaroni to the cheese sauce and stir gently until every piece is evenly coated.
Notes
For doneness, the sauce should coat the back of a spoon and pasta should be al dente. While pre-shredded cheese saves time, freshly shredded block cheese melts better and tastes superior. For a healthier twist, use whole wheat pasta or add steamed broccoli. To avoid lumps, whisk flour and milk gradually. If watery, cook sauce longer and ensure pasta is well-drained. For grainy sauce, use good quality cheese, remove from heat before adding, and stir until completely melted; cream cheese can also help.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx.)
- Calories: 450 calories
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 100 mg
Keywords: easy mac and cheese, comfort food, family-friendly, quick dinner, weeknight meal, stovetop, cheesy pasta, homemade, classic mac and cheese