Mac And Cheese Classic (Printable version)
Tender elbow pasta coated in a silky cheddar sauce, optionally topped with golden breadcrumbs.
# What you 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
06 - 1 cup mild cheddar cheese, grated
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:
01 - Preheat oven to 350°F if baking with topping.
02 - Cook elbow macaroni according to package directions until al dente. Drain 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 the whole milk. Simmer, whisking constantly, until the sauce thickens, about 4–5 minutes.
05 - Lower the heat. Stir in both cheddar cheeses and Dijon mustard until smooth and fully melted. Season with salt and pepper to taste.
06 - Add cooked macaroni to the cheese sauce and stir until evenly coated.
07 - For a baked version, transfer the mixture into a greased baking dish. Combine breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the top and bake for 15–20 minutes until golden and bubbly.
08 - Serve hot and enjoy.
# Expert Advice:
01 -
- The sauce comes together in one pan and coats every single noodle like a warm blanket.
- It doubles effortlessly for a Tuesday night dinner or a potluck where everyone asks for the recipe.
02 -
- Pre shredded cheese is coated in cellulose and will make your sauce grainy instead of smooth, so grate it yourself from a block.
- If your sauce gets too thick off the heat, a splash of warm milk whisked in brings it right back to pouring consistency.
03 -
- Toss your grated cheese with a tiny pinch of cornstarch before adding it to the sauce, this prevents separation and keeps everything velvety.
- Use a microplane for the finest parmesan grate possible on the topping, it melts into the breadcrumbs rather than sitting on top in clumps.