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.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
- 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
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.
Measurement Conversion:
-
½ pound of uncooked macaroni is approximately 1½ cups.
Tips for Achieving a Smooth Cheese Sauce:
-
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.