Description
Indulge in the ultimate comfort food with this classic Mac and Cheese recipe. This dish features perfectly al dente elbow pasta smothered in a velvety, rich cheddar cheese sauce. By using a traditional roux base and freshly grated cheese, you will achieve a professional, lump-free consistency that is perfect for any meal. It is a reliable, crowd-pleasing dish that brings warmth and satisfaction to the dinner table every single time.
Ingredients
16 oz Elbow Pasta
1/2 cup Unsalted Butter
1/2 cup All-Purpose Flour
4 cups Whole Milk
4 cups Sharp Cheddar, freshly grated
1 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Paprika
Instructions
Boil a large pot of salted water and cook pasta until al dente, reserving a small amount of starchy water.
Melt butter in a large saucepan over medium heat.
Whisk in the flour and cook for two minutes to eliminate the raw taste.
Gradually pour in the room-temperature milk while whisking constantly to ensure a smooth, lump-free base.
Continue to cook and stir until the sauce thickens enough to coat the back of a spoon.
Reduce heat to low and fold in the freshly grated cheddar cheese until melted and smooth.
Season with salt, pepper, and paprika.
Toss the cooked pasta into the cheese sauce until thoroughly coated, adding a splash of reserved pasta water if needed to adjust consistency.
Notes
Always use freshly grated cheese for the best melt quality, as pre-shredded cheese contains anti-caking agents that can cause graininess. Using room-temperature milk helps integrate the roux more effectively without clumping. Keep the heat low when melting the cheese to prevent the sauce from breaking or becoming oily.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 8g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg