CREAMY MAC AND CHEESE
This recipe delivers a classic, creamy mac and cheese experience. It emphasizes a smooth cheese sauce made with a roux and plenty of cheese, baked to golden perfection. It's the ultimate comfort food, perfect for any occasion.
Ingredients
- 1 pound elbow macaroni
- ½ cup 1 stick unsalted butter
- ½ cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg optional, adds a subtle warmth
- 1 pound sharp cheddar cheese shredded, divided (you can also use a mix of cheddar and another cheese like Monterey Jack or Gruyere)
- Optional: ½ cup grated Parmesan cheese for topping
Instructions
- Preheat oven and cook pasta: Preheat oven to 375°F (190°C). Cook the macaroni according to package directions, about 2-3 minutes less than al dente. Drain and set aside.
- Make the roux: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is the roux).
- Add milk and seasonings: Gradually whisk in the milk, making sure there are no lumps. Continue whisking until the sauce thickens slightly. Stir in the salt, pepper, and nutmeg (if using). Reduce heat to low.
- Add cheese: Add most of the shredded cheddar cheese (reserve about 1 cup for topping) to the sauce. Stir constantly until the cheese is melted and the sauce is smooth and creamy.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and stir until well coated.
- Transfer to baking dish: Pour the mac and cheese mixture into a greased 9x13 inch baking dish.
- Add remaining cheese and Parmesan (optional): Sprinkle the reserved cheddar cheese and Parmesan cheese (if using) over the top.
- Bake: Bake for 20-30 minutes, or until the top is golden brown and the mac and cheese is bubbly.
- Let rest: Let the mac and cheese rest for 5-10 minutes before serving. This will help it set and make it easier to serve.
Notes
- Cheese: Use high-quality cheeses for the best flavor. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. For best results, shred your own cheese. You can adjust the types of cheese to your preference, but make sure they are good melting cheeses.
- Milk: Whole milk will give the sauce the richest flavor and creamiest texture.
- Roux: Cooking the roux properly is important for preventing a lumpy sauce.
- Baking Time: Baking times may vary slightly depending on your oven. Keep an eye on the mac and cheese and remove it when the top is golden brown and bubbly.