Creamy Mac And Cheese (Print View)
Tender pasta in rich cheddar-Gruyère sauce, bubbling and golden. Ready in 40 minutes.
# Ingredient List:
→ Pasta
01 - 10.5 oz elbow macaroni
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk, warmed
05 - 7 oz sharp cheddar cheese, grated
06 - 2 oz Gruyère cheese, grated (optional)
07 - 1/2 tsp salt
08 - 1/4 tsp ground black pepper
09 - 1/4 tsp ground nutmeg (optional)
10 - 1 tsp Dijon mustard (optional)
→ Breadcrumb Topping (Optional)
11 - 1/2 cup breadcrumbs
12 - 1 tbsp unsalted butter, melted
13 - 2 tbsp grated Parmesan cheese
# How to Make:
01 - Preheat oven to 400°F if baking with the breadcrumb topping.
02 - Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just al dente according to package directions. Drain well and set aside.
03 - In a large saucepan over medium heat, melt 2 tablespoons of butter. Sprinkle in the flour and whisk constantly for 1 minute to form a smooth roux.
04 - Gradually pour in the warm milk while whisking vigorously to prevent lumps. Continue cooking and stirring for about 5 minutes until the sauce thickens enough to coat the back of a spoon.
05 - Remove the pan from heat. Stir in the grated cheddar, Gruyère (if using), salt, pepper, nutmeg, and Dijon mustard. Mix until the cheese is completely melted and the sauce is silky smooth.
06 - Fold the drained macaroni into the cheese sauce, tossing gently until every noodle is evenly coated.
07 - If using the topping, transfer the macaroni and cheese to a buttered baking dish. Combine the breadcrumbs, melted butter, and Parmesan in a small bowl, then sprinkle evenly over the surface. Bake for 15 to 20 minutes until golden and bubbly.
08 - Let rest for a few minutes before serving. Garnish with extra grated cheese or fresh herbs if desired.
# Expert Advice:
01 -
- The cheese sauce uses a simple roux that comes together in minutes and never breaks if you follow one easy rule about warm milk.
- It reheats beautifully the next day, which means you can absolutely eat it straight from the fridge at midnight and it will still be wonderful.
02 -
- Always remove the pan from heat before adding cheese because boiling sauce causes the proteins to separate and turn grainy instead of smooth.
- Undercook the pasta by one minute since it continues cooking in the oven and mushy macaroni cannot be fixed after the fact.
03 -
- Grate your own cheese instead of buying pre shredded, the anti caking powder on bagged cheese prevents it from melting smoothly.
- Let the finished dish rest for five minutes before serving so the sauce settles and thickens slightly, making each serving hold together better on the plate.