Description
Indulge in the ultimate comfort food with this luxurious Mac and Cheese. By utilizing a traditional béchamel sauce base and high-quality, freshly grated sharp cheddar, this recipe achieves a velvety, smooth consistency that surpasses any store-bought version. Perfect for family gatherings or a cozy night in, the al dente pasta is perfectly coated in a rich, creamy sauce that delivers maximum satisfaction in every bite. Mastering this classic technique ensures a consistent, world-class result that will leave your guests impressed and craving more.
Ingredients
16 oz Elbow Macaroni
1/2 cup Unsalted Butter
1/2 cup All-Purpose Flour
4 cups Whole Milk
4 cups Sharp Cheddar (freshly grated)
1 tsp Kosher Salt
1/2 tsp Black Pepper
Instructions
Boil a large pot of salted water and cook macaroni until al dente; drain well.
Melt butter in a heavy-bottomed saucepan over medium heat.
Whisk in the flour to create a smooth paste and cook for two minutes to remove the raw taste.
Slowly pour in the milk while whisking constantly until smooth.
Simmer the mixture until it thickens enough to coat the back of a spoon.
Remove from heat and stir in the freshly grated cheddar until fully melted and smooth.
Season with salt and pepper to taste.
Fold the cooked pasta into the cheese sauce until thoroughly coated.
Notes
Always grate your cheese from a block to avoid the anti-caking agents found in pre-shredded bags, which can make the sauce grainy. Use room temperature milk to ensure it incorporates smoothly into the roux without clumping. You can substitute shells or cavatappi for the macaroni if preferred.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 7g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg