Description
This classic Mac and Cheese recipe features tender elbow macaroni enveloped in a rich, creamy cheddar cheese sauce, baked to perfection for a comforting, cheesy meal that’s perfect for any occasion.
Ingredients
Scale
Pasta
- 1/2 lb uncooked elbow macaroni (225 g)
Cheese Sauce
- 3 tablespoons butter (43 g)
- 2 tablespoons all-purpose flour (16 g)
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups milk, any kind (360 ml)
- 3/4 cup half and half (180 ml)
- 2 1/2 cups shredded cheddar cheese (250 g)
Instructions
- Preheat oven: Preheat your oven to 325 degrees F and lightly grease an 8-inch square or similar-sized baking dish to prevent sticking.
- Cook macaroni: Boil the elbow macaroni according to package instructions until al dente. Drain the pasta and set it aside.
- Make cheese sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour, salt, and pepper and cook for 2 minutes to form a roux. Gradually whisk in the milk and half and half, stirring constantly over medium-low heat until the sauce thickens to gravy consistency, about 5 to 7 minutes. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and toss to coat evenly.
- Assemble dish: Pour half of the macaroni mixture into the prepared baking dish, then sprinkle 1/2 cup of cheddar cheese on top. Add the remaining macaroni mixture and top with the remaining shredded cheese.
- Bake: Bake in the preheated oven for 20 minutes or until the cheese topping is melted and bubbly.
Notes
- 1/2 pound uncooked macaroni equals about 1 1/2 cups of macaroni pasta.
- Use high quality aged cheddar cheese for stronger flavor and smoother texture.
- Grate the cheese fresh rather than using pre-shredded to ensure smooth melting.
- Bring cheese to room temperature before adding to sauce to avoid clumping.
- Use low heat when adding cheese to sauce and remove from heat to melt cheese gently.
- Avoid over-stirring once cheese is melted to maintain smooth sauce consistency.
- Assemble and bake promptly after mixing to ensure best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
