Mac And Cheese Classic (Printable)
Velvety cheddar sauce coats tender macaroni; optional breadcrumb topping bakes to a golden, crunchy finish.
# What You’ll 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 (about 3.5 oz)
06 - 1 cup mild cheddar cheese, grated (about 3.5 oz)
07 - 1/2 tsp Dijon mustard
08 - Salt and black pepper, to taste
→ Topping
09 - 1/4 cup breadcrumbs
10 - 1 tbsp butter, melted
11 - 2 tbsp Parmesan cheese, grated
# Directions:
01 - Preheat oven to 350°F. Grease a baking dish and set aside if preparing the baked version.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain well and set aside.
03 - In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth roux.
04 - Gradually whisk in the whole milk. Continue to simmer, whisking constantly, until the sauce thickens and coats the back of a spoon, about 4 to 5 minutes.
05 - Reduce heat to low. Stir in both grated cheddar cheeses and Dijon mustard, mixing until completely melted and 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 - Transfer the mixture to the prepared baking dish. In a small bowl, combine breadcrumbs, melted butter, and grated Parmesan. Sprinkle evenly over the top. Bake for 15 to 20 minutes until the topping is golden and crispy.
08 - Remove from the oven and let rest for 5 minutes. Serve hot while the cheese sauce is still creamy.
# Expert Advice:
01 -
- The sauce clings to every noodle instead of pooling at the bottom, which is the difference between good mac and unforgettable mac.
- It comes together with pantry staples in under an hour, making it your new weeknight secret weapon.
02 -
- Adding cheese over high heat causes it to seize and turn grainy, so always pull the pot off the burner first.
- Grating your own cheese from a block melts dramatically better than pre shredded bags, which are coated in anti caking powders.
03 -
- Save a spoonful of pasta water before draining because a splash can rescue a sauce that ends up too thick.
- Shred the cheese while it is still cold from the fridge for the easiest grating and the smoothest melt.