Description
A comforting and creamy mac and cheese recipe that is perfect for family gatherings or a cozy night in.
Ingredients
- Elbow macaroni: 2 cups (about 200 g)
- Cheddar cheese: 2 cups, shredded (about 200 g)
- Milk: 2 cups (about 480 ml)
- Butter: 4 tablespoons (about 60 g)
- All-purpose flour: 2 tablespoons (about 30 g)
- Breadcrumbs: 1 cup (about 100 g)
- Salt: 1 teaspoon (to taste)
- Pepper: 1/2 teaspoon (to taste)
Instructions
- Cook the elbow macaroni in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- In the same pot, melt the butter over medium heat, then whisk in the flour to create a roux.
- Gradually add the milk while whisking, cooking until the mixture thickens and bubbles, about 5-7 minutes.
- Remove from heat and stir in the shredded cheddar cheese until melted. Season with salt and pepper.
- Add the cooked macaroni to the cheese sauce and stir until well combined.
- Optional: Preheat the oven to 350°F (175°C), transfer the mixture to a greased baking dish, top with breadcrumb mixture, and bake for 20-25 minutes until golden brown.
Notes
- Feel free to add optional ingredients like bacon, vegetables, or different cheeses for added flavor.
- For a vegan version, use plant-based milk and vegan cheese alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: mac and cheese, creamy, comfort food, pasta, cheese sauce