Mac And Cheese Classic (Printer-friendly)
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
09 - 1/4 cup breadcrumbs
10 - 1 tbsp melted butter
11 - 2 tbsp Parmesan cheese, grated
# How to Make It:
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 saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring continuously to form a smooth roux.
04 - Gradually whisk in the whole milk. Simmer, whisking constantly, until the sauce thickens and coats the back of a spoon, about 4–5 minutes.
05 - Reduce heat to low. Add both sharp and mild cheddar cheeses along with Dijon mustard. Stir until the cheeses are fully melted and the sauce is smooth. Season with salt and black pepper to taste.
06 - Fold the cooked macaroni into the cheese sauce, ensuring every piece is evenly coated.
07 - For a baked version, transfer the mixture to a greased baking dish. Combine breadcrumbs, melted butter, and grated Parmesan in a small bowl, then sprinkle evenly over the top. Bake for 15–20 minutes until the topping is golden and crispy.
08 - Serve immediately while hot and bubbling.
# Expert Tips:
01 -
- The sauce clings to every curve of the pasta instead of pooling at the bottom like a sad puddle.
- It comes together fast enough for a Tuesday but tastes like you spent all afternoon hovering over the stove.
02 -
- Cheap cheese that comes pre shredded in bags has anti caking agents that make your sauce grainy so grate it yourself from a block.
- Adding cheese to a boiling sauce instead of removing it from heat first will cause the proteins to seize and split into an oily separated mess.
03 -
- The roux is the entire foundation so never rush those sixty seconds of stirring or your sauce will taste floury and raw.
- Warm your milk slightly before adding it to the roux because cold milk hitting hot butter is the number one cause of stubborn lumps.