Description
Creamy and comforting, this classic Mac and Cheese recipe is the ultimate crowd-pleaser. Made with tender elbow macaroni and a rich cheddar cheese sauce, it’s baked to perfection for a gooey, cheesy finish.
Ingredients
Units
Scale
Mac and Cheese:
- 1/2 lb uncooked elbow macaroni
- 3 tablespoons butter
- 2 Tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups milk, any kind
- 3/4 cup half and half
- 2 1/2 cups shredded cheddar cheese
Instructions
- Preheat the oven: Preheat the oven to 325 degrees F and lightly grease an 8′ square (or similar size) baking dish.
- Cook the macaroni: Cook the macaroni to al dente, according to package instructions. Drain and set aside.
- Make the sauce: Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. Slowly add the milk and half and half, stirring constantly, and cook over medium-low heat for a few minutes until the mixture has thickened like the consistency of gravy, about 5-7 minutes. Remove from heat and stir in 1 cup shredded cheese, stirring just until melted.
- Combine: Add the cooked macaroni noodles and toss to coat. Pour half of the pasta mixture into the prepared baking dish. Sprinkle ½ cup cheese over the top. Add remaining pasta and sprinkle with remaining cheese.
- Bake: Bake for 15-20 minutes or until cheese is melted on top.
Notes
- *½ pound uncooked macaroni = about 1 ½ cups
- Tips for getting a smooth cheese sauce:
- – High quality aged cheddar cheese will give you a stronger taste and smoother texture.
- – Use fresh grated cheese for optimal melting.
- – Bring the cheese to room temperature before adding to the sauce.
- – Use low heat and avoid over-stirring once the cheese has melted.
- Gluten-free Adaptations: use gluten-free elbow noodles, and all-purpose flour.
Nutrition
- Serving Size: 1 serving
- Calories: 559kcal
- Sugar: 5g
- Sodium: 693mg
- Fat: 33g
- Saturated Fat: 20g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 98mg
