Description
This classic Mac and Cheese recipe features tender elbow macaroni baked in a creamy, smooth cheddar cheese sauce. Perfectly balanced with a blend of butter, flour, milk, and half and half, this comforting dish delivers rich flavors and a satisfying cheesy top crust, ideal for a cozy dinner or gathering.
Ingredients
Scale
Pasta
- 1/2 lb uncooked elbow macaroni (225 g)
Sauce
- 3 tablespoons butter (43 g)
- 2 tablespoons all-purpose flour (16 g)
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups milk, any kind (360 ml)
- 3/4 cup half and half (180 ml)
- 2 1/2 cups shredded cheddar cheese (250 g)
Instructions
- Preheat oven: Preheat the oven to 325 degrees Fahrenheit and lightly grease an 8-inch square baking dish.
- Cook macaroni: Cook the elbow macaroni according to package instructions until al dente. Drain well and set aside.
- Make cheese sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour, salt, and pepper and cook for 2 minutes to form a roux. Gradually whisk in the milk and half and half, stirring constantly. Cook over medium-low heat for about 5 to 7 minutes until the mixture thickens to gravy consistency. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and smooth.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and toss thoroughly to coat the noodles evenly.
- Assemble dish: Pour half of the macaroni and cheese mixture into the prepared baking dish. Sprinkle 1/2 cup of shredded cheddar cheese evenly over it. Add the remaining macaroni mixture on top and sprinkle with the remaining cheese.
- Bake: Bake in the preheated oven for 20 minutes until the cheese on top is melted and slightly bubbly.
Notes
- Use high-quality aged cheddar cheese for stronger flavor and smoother texture.
- Grate cheese fresh instead of using pre-shredded cheese for better melting.
- Allow cheese to come to room temperature before adding to sauce for smoother melt.
- Use low heat and remove sauce from heat before adding cheese to prevent grainy texture.
- Do not over-stir after cheese melts; quickly assemble the dish and put in oven.
- 1/2 pound uncooked macaroni yields about 1 1/2 cups cooked pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
