Mac And Cheese Classic (Printable Version)
Tender elbow pasta in a smooth cheddar sauce, optional breadcrumb crust for a golden finish.
# 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
→ Topping (Optional)
09 - 1/4 cup breadcrumbs
10 - 1 tbsp butter, melted
11 - 2 tbsp Parmesan cheese, grated
# How To Make It:
01 - Preheat oven to 350°F if preparing the baked version with topping.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain well and set aside.
03 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to form a smooth roux.
04 - Gradually whisk in whole milk. Simmer, whisking constantly, until the sauce thickens and coats the back of a spoon, about 4 to 5 minutes.
05 - Reduce heat to low. Stir in both grated cheddar cheeses and Dijon mustard until completely melted and 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 crispy baked version, transfer the mixture to a greased baking dish. Combine breadcrumbs, melted butter, and grated Parmesan, then sprinkle evenly over the top. Bake for 15 to 20 minutes until the topping is golden and bubbling.
08 - Let rest for 2 to 3 minutes before serving hot.
# Expert Suggestions:
01 -
- That cheese sauce clings to every single noodle ridge like it was meant to be there.
- You probably have everything you need sitting in your fridge and pantry right now.
02 -
- Add the cheese off the heat or it will separate into a grainy oily mess that no amount of stirring can fix.
- Grate your own cheese from a block because pre shredded has coatings that prevent smooth melting.
03 -
- Let the sauce cool for two minutes before adding cheese so the residual heat melts it gently without breaking.
- A pinch of garlic powder or smoked paprika in the roux adds depth that people will notice but never quite identify.