Mac and Cheese (Printable)
Creamy cheddar-coated pasta with optional golden breadcrumbs; ready in about 45 minutes.
# What You’ll Need:
→ Pasta
01 - 10.5 oz elbow macaroni
→ Cheese Sauce
02 - 2 cups whole milk
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 1 cup sharp cheddar cheese, grated (about 3.5 oz)
06 - 1 cup mild cheddar cheese, grated (about 3.5 oz)
07 - 1/2 tsp Dijon mustard
08 - Salt and black pepper, to taste
→ Breadcrumb Topping
09 - 1/4 cup breadcrumbs
10 - 1 tbsp unsalted butter, melted
11 - 2 tbsp Parmesan cheese, grated
# Directions:
01 - Preheat oven to 350°F if preparing the baked version with breadcrumb topping.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
03 - In a saucepan, melt butter over medium heat. Add flour and whisk continuously for 1 minute to form a smooth roux.
04 - Gradually pour in the whole milk while whisking constantly to prevent lumps. Simmer for 4 to 5 minutes, whisking frequently, until the sauce thickens enough to coat the back of a spoon.
05 - Reduce heat to low. Add both sharp and mild cheddar cheeses along with Dijon mustard. Stir until the cheeses are fully melted and the sauce is smooth. Season with salt and black pepper to taste.
06 - Fold the cooked macaroni into the cheese sauce, stirring gently until every piece is evenly coated.
07 - For a baked finish, transfer the mixture to a greased baking dish. Combine breadcrumbs, melted butter, and grated Parmesan in a small bowl, then sprinkle evenly over the surface. Bake for 15 to 20 minutes until the topping is golden and crisp.
08 - Remove from oven and let rest for 2 to 3 minutes. Serve hot while the cheese sauce is still creamy.
# Expert Suggestions:
01 -
- The cheese sauce clings to every noodle instead of pooling at the bottom like boxed versions tend to do.
- It comes together in under an hour and reheats beautifully the next day for lunch.
02 -
- Adding cheese over high heat causes it to separate into a grainy, oily mess instead of melting smoothly.
- Shredding cheese from a block melts far better than pre shredded bags which are coated in anti caking powder.
03 -
- Warm the milk slightly before adding it to the roux and it will blend in faster with fewer lumps to chase around the pan.
- Reserve a quarter cup of pasta water before draining because that starchy liquid can thin out a too thick sauce better than plain milk ever will.