Mac and Cheese
America's favorite comfort food: macaroni tossed in a creamy cheddar sauce of milk, butter, and cheese. Master the roux and it's a one-pot, 20-minute dish everyone loves.
Ingredients
- Elbow macaroni200 g
- Butter2 tbsp
- Flour2 tbsp
- Milk · room temperature400 ml
- Cheddar cheese · grated150 g
- Salt · for pasta water + seasoning1 tsp
- Black pepper1 to taste
- Mustard powder · optional, for depth0.5 tsp
- Paprika · optional1 pinch
Steps
- ⏲ 8 min
Cook the macaroni in boiling salted water 1 minute short of the package time, then drain.
- ⏲ 2 min
In the same pot, melt the butter and stir in the flour. Cook over low heat 1–2 minutes to make a roux (don't let it color).
- ⏲ 4 min
Whisk in the milk a little at a time until smooth, then simmer 3–4 minutes until it thickens.
- ⏲ 2 min
Lower the heat and stir in the grated cheese in two or three additions until smooth. Season with mustard, salt, and pepper.
- ⏲ 1 min
Add the drained macaroni and toss so the sauce coats every piece. Loosen with a splash of milk if needed.
Serve warm, dusted with paprika or parsley.
Tips & Variations
Variations
- Baked mac & cheese: Transfer to a dish, top with breadcrumbs and cheese, and brown in the oven.
- Cheese blend: Mix cheddar with gruyère or mozzarella for more flavor and stretch.
- Bacon or jalapeño: Add crisp bacon or jalapeños for a kick.
- Truffle or lobster: Truffle oil or crab/lobster for a luxe version.
Tips
- Add the milk gradually, whisking constantly, for a lump-free sauce.
- Melt the cheese off or on low heat so it doesn't split into a greasy mess.
- Grate cheese from a block — it melts far better than pre-shredded bags.
- Cook the pasta 1 minute under and finish it in the sauce so it won't go mushy.
- A pinch of mustard powder makes the cheese taste cheesier.
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