Description
A classic homemade macaroni and cheese recipe that’s sure to bring comfort to your table.
Ingredients
Scale
- 1 pound elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 2 cups whole milk
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon mustard powder
- Salt and pepper to taste
- 1 cup breadcrumbs (for topping)
Instructions
- Boil the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Toss in your elbow macaroni and cook it until al dente, about 6-8 minutes.
- Make the Roux: While the pasta is cooking, melt your butter over medium heat. Sprinkle in the flour and whisk for about 2 minutes.
- Add Milk: Gradually pour in your milk while continuously whisking for about 5-7 minutes until it thickens.
- Cheese Time: Reduce the heat to low and add your shredded cheddar and any other cheeses. Stir until melted and creamy.
- Mix Pasta with Cheese Sauce: Drain the pasta and add it to the cheese sauce, stirring until coated.
- Baking Time: Preheat your oven to 350°F. Transfer the mac and cheese to a greased baking dish. Top with reserved cheese and breadcrumbs.
- Bake to Perfection: Bake for 20-25 minutes until golden and bubbly.
- Cool and Enjoy: Let it cool for about 5 minutes before serving.
Notes
Feel free to experiment with different cheeses or add-ins like bacon or veggies for variety!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 50mg
Keywords: macaroni and cheese, comfort food, cheesy pasta