Mac And Cheese Classic (Printable Version)
Creamy cheddar sauce coats tender macaroni, topped optionally with golden breadcrumbs for a comforting family-style dish.
# Ingredient List:
→ 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 (3.5 oz) sharp cheddar cheese, grated
06 - 1 cup (3.5 oz) mild cheddar cheese, grated
07 - 1/2 tsp Dijon mustard
08 - Salt and black pepper, to taste
→ Topping (optional)
09 - 1/4 cup (0.9 oz) breadcrumbs
10 - 1 tbsp melted butter
11 - 2 tbsp parmesan cheese, grated
# How to Make:
01 - Preheat oven to 350°F if baking with the breadcrumb topping.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
03 - In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute to form a smooth roux.
04 - Gradually pour in the whole milk while whisking continuously to prevent lumps. Bring to a gentle simmer and cook, whisking constantly, until the sauce thickens and coats the back of a spoon, about 4 to 5 minutes.
05 - Reduce heat to low. Add both the sharp and mild cheddar cheeses along with the Dijon mustard. Stir until the cheeses are completely melted and the sauce is 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 baked version, transfer the mixture to a greased baking dish. In a small bowl, combine the breadcrumbs, melted butter, and grated parmesan. Sprinkle evenly over the top and bake for 15 to 20 minutes until the topping is golden and crisp.
08 - Serve hot, straight from the pot or baking dish. Enjoy immediately for the creamiest texture.
# Expert Tips:
01 -
- The sauce comes together in one pan with nothing fancy, just patience and a good whisk.
- It hits that rare sweet spot between weeknight easy and weekend special without trying too hard.
- You probably have almost everything you need in your kitchen right now.
02 -
- Add the cheese off the heat or over very low heat because boiling hot sauce will make the cheese separate and turn grainy instead of smooth.
- Grate the cheese yourself rather than using pre shredded bags because the anti caking coating on store bought shreds makes the sauce clumpy.
03 -
- Warm the milk slightly before adding it to the roux because cold milk hitting hot butter flour is the number one cause of a lumpy sauce.
- Always save a quarter cup of pasta water before draining because a splash of that starchy liquid can rescue a sauce that turned out too thick.