Description
A rich, velvety mac and cheese made with sharp cheddar, butter, and flour. Perfectly creamy without processed cheese or heavy cream, this comforting classic is easy to make at home.
Ingredients
Elbow macaroni, 1 lb (16 oz)
Sharp cheddar cheese, 2 cups (grated)
Unsalted butter, 4 tbsp
Milk, 2 cups
All-purpose flour, 2 tbsp
Salt, 1 tsp
Black pepper, 1/2 tsp
Breadcrumbs (optional), 1/4 cup
Instructions
Bring 4 cups water to a rapid boil in a large pot
Add 1 tsp salt before adding pasta
Boil elbow macaroni 7 minutes until al dente
Drain and set aside (save 1/2 cup pasta water if needed)
Melt butter in a skillet over medium heat
Whisk in flour for 2 minutes to form a roux
Slowly add milk while whisking constantly
Simmer sauce 5 minutes until thickened
Stir in cheddar until fully melted
Mix cooked pasta with cheese sauce
Transfer to baking dish and top with breadcrumbs
Broil 4 minutes for golden crust
Notes
Substitute vegan butter and non-dairy milk for vegan version
Use gluten-free flour if needed
Add 1/2 cup hot sauce to remaining milk before adding to sauce
Stir constantly for 1-2 minutes after adding cheese to prevent clumps
Breadcrumbs are optional for lighter preparation
- Prep Time: 10
- Cook Time: 30
- Category: Baking
- Method: Stovetop & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 full serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg