Classic Mac and Cheese
Indulge in the ultimate comfort food with this classic Mac and Cheese recipe. Featuring a perfectly executed roux-based béchamel sauce and high-quality aged cheddar, this dish delivers a rich, velvety texture that boxed alternatives simply cannot match. By hand-shredding your cheese and following this precise tempering method, you ensure a smooth, restaurant-quality result that is perfect for family gatherings. This timeless staple relies on simple, high-quality ingredients to create a satisfying, deeply flavorful meal that everyone will love.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 6 servings 1x
- Category: dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 lb elbow macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, room temperature
4 cups sharp cheddar, hand-shredded
1 tsp kosher salt
1/2 tsp ground mustard
Instructions
Boil a large pot of heavily salted water and cook macaroni for two minutes less than package instructions for al dente.
Drain the pasta thoroughly and set aside.
Melt butter in a large heavy-bottomed pot over medium heat.
Whisk in the flour and cook for two minutes to form a roux.
Slowly pour in room-temperature milk while whisking continuously to prevent lumps.
Simmer the sauce until thickened and smooth.
Remove from heat and fold in the hand-shredded cheddar, salt, and ground mustard until melted and creamy.
Fold in the cooked macaroni until every piece is evenly coated in the sauce.
Notes
Always use block cheese and shred it yourself to avoid anti-caking agents which can make the sauce grainy. If the sauce is too thick, thin it with a tablespoon of warm milk at a time. Serve immediately for the best texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 7g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
Find it online: https://itisrecipes.com/classic-mac-and-cheese/