Mac and Cheese
A creamy and cheesy classic dish that offers comfort and nostalgia, perfect for any occasion.
Ingredients
Pasta and Base
- 8 oz elbow macaroni Essential pasta shape for gooey texture.
- 2 tbsp butter Elevates the dish to rich and creamy levels.
- 2 tbsp all-purpose flour Helps to thicken cheese sauce.
- 2 cups milk Whole milk works best for creamy consistency.
- 2 cups shredded cheddar cheese Use a good quality cheese for maximum flavor.
- to taste Salt A simple seasoning to enhance flavors.
- to taste Pepper Adds depth to the flavor.
Instructions
Preparation
- Boil salted water and cook the elbow macaroni until al dente, then drain and set aside.
- In a medium saucepan, melt the butter over medium heat and sprinkle in the flour, whisking continuously until smooth and bubbly, about 1 minute.
- Gradually pour in the milk, whisking to avoid lumps, and cook until the sauce thickens and coats the back of a spoon.
- Lower the heat and add the shredded cheddar, stirring until melted and smooth. Season with salt and pepper to taste.
- Fold the cooked macaroni into the cheese sauce until well mixed.
- For a crispy topping, transfer the mixture to a greased baking dish, sprinkle more cheddar on top, and bake at 350°F (175°C) for about 20 minutes until bubbly and golden.
Notes
To avoid common mistakes, do not overcook the pasta, ensure you use enough cheese, and remember to season the sauce well.