classic mac and cheese
Classic mac and cheese is a timeless comfort food made with creamy cheese sauce and tender pasta, originating from European roots and embraced in American cuisine. With countless variations and customizations, it remains a versatile and beloved dish suitable for every table and occasion.
Ingredients
- ½ pound elbow macaroni uncooked
- 3 tablespoons of butter
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1½ cups milk any variety
- ¾ cup half and half
- 2½ cups shredded cheddar cheese
Instructions
- Preheat your oven to 325°F and lightly grease an 8-inch square baking dish (or a similar-sized dish).
- Cook the elbow macaroni according to package directions until al dente, then drain and set aside.
- To prepare the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour, salt, and pepper, and cook for about 2 minutes. Gradually pour in the milk and half and half, stirring constantly. Continue cooking over medium-low heat for 5–7 minutes, or until the sauce thickens to a gravy-like consistency. Remove from the heat and stir in 1 cup of shredded cheese, mixing until just melted.
- Combine the cooked macaroni with the cheese sauce, tossing until the pasta is well coated. Pour half of the mixture into the greased baking dish and sprinkle ½ cup of shredded cheese over the top. Add the remaining pasta and top with the rest of the cheese.
- Bake for 15 to 20 minutes, or until the cheese on top is fully melted and the dish is heated through.
Notes
Measurement Conversion:
- ½ pound of uncooked macaroni is approximately 1½ cups.
- Choose High-Quality Aged Cheddar: Opt for a premium aged cheddar to ensure a robust flavor and smoother texture. Milder, less expensive cheddars may result in a less flavorful and slightly gritty sauce.
- Use Freshly Grated Cheese: Grate the cheese yourself rather than using pre-shredded varieties, which often contain additives that hinder smooth melting. Freshly grated cheese melts more evenly into the sauce.
- Allow Cheese to Reach Room Temperature: Grate the cheese at the beginning of your preparation to let it sit at room temperature. This step promotes even melting when added to the sauce.
- Maintain Low Heat: Gradually heat the sauce to prevent the cheese from separating or becoming grainy. Remove the sauce from heat before adding the cheese, allowing residual warmth to melt it gently.
- Avoid Over-Stirring: Once the cheese has melted into the sauce, minimize stirring. Add the cooked noodles promptly, assemble the dish, and proceed with baking to maintain the sauce's smooth consistency.