Mac and Cheese Classic (Printable)
Tender pasta in a rich, creamy cheddar sauce with an optional golden breadcrumb topping for extra crunch.
# 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
06 - 1 cup mild cheddar cheese, grated
07 - 1/2 tsp Dijon mustard
08 - Salt and black pepper, to taste
→ Optional Breadcrumb Topping
09 - 1/4 cup breadcrumbs
10 - 1 tbsp butter, melted
11 - 2 tbsp Parmesan cheese, grated
# Steps:
01 - Preheat the oven to 350°F if preparing the baked version with breadcrumb topping.
02 - Bring a large pot of salted water to a boil. Cook the 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. Sprinkle in the flour and whisk continuously for 1 minute until the mixture is smooth and lightly golden, forming a roux.
04 - Gradually pour in the whole milk while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and continue whisking until the sauce thickens and coats the back of a spoon, about 4 to 5 minutes.
05 - Reduce the heat to low. Add both the sharp and mild cheddar cheeses along with the Dijon mustard. Stir steadily until the cheeses are completely melted and the sauce is smooth. Season with salt and black pepper to taste.
06 - Fold the drained macaroni into the cheese sauce, stirring gently until every piece is evenly coated.
07 - For a crispy baked finish, transfer the macaroni mixture to a greased baking dish. In a small bowl, combine the breadcrumbs, melted butter, and grated Parmesan. Sprinkle evenly over the surface and bake for 15 to 20 minutes until the top is golden and bubbling.
08 - Remove from the oven and let rest for 2 to 3 minutes. Serve hot while the cheese sauce is still creamy.
# Expert Advice:
01 -
- The cheese sauce is impossibly smooth and clings to every single noodle like it was meant to be there.
- It comes together with everyday ingredients you probably already have sitting in your fridge and pantry.
02 -
- Grate the cheese yourself from a block because pre shredded cheese is coated in anti caking powder that makes the sauce grainy instead of smooth.
- Never add cheese to a boiling pot or it will seize and turn oily, always melt it off the heat.
03 -
- Reserve half a cup of pasta water before draining because a splash of it can loosen the sauce if it gets too thick while resting.
- Let the baked version rest for five minutes before serving so the sauce settles and does not slide right off your spoon.