Description
Indulge in the ultimate comfort food with this classic Mac and Cheese. Featuring tender elbow macaroni enveloped in a velvety, rich cheese sauce made from a traditional roux, sharp cheddar, and nutty Gruyère, this dish is a masterpiece of texture and flavor. By using freshly grated cheese and precise technique, you achieve a silky, restaurant-quality emulsion that is far superior to any boxed alternative. Perfect for family dinners and gatherings.
Ingredients
1 lb elbow macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, room temperature
4 cups sharp cheddar cheese, freshly grated
1 cup Gruyère cheese, freshly grated
1 tsp mustard powder
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil and cook the pasta until slightly firmer than al dente, then drain and set aside.
Melt the butter in a large saucepan over medium heat.
Whisk in the flour and cook for two minutes to create a smooth roux, ensuring the raw flour flavor is removed.
Slowly pour in the room temperature milk while whisking constantly to prevent lumps.
Simmer the mixture while stirring until the sauce thickens enough to coat the back of a spoon.
Remove the pan from the heat and stir in the mustard powder and the shredded cheeses until completely melted and smooth.
Fold the cooked pasta into the cheese sauce until thoroughly coated.
Season with salt and pepper to taste before serving.
Notes
Always grate your cheese from a block to avoid anti-caking agents that interfere with melting. If you cannot find elbow macaroni, cavatappi or any short, shaped pasta works well to hold the sauce. Serve immediately for the creamiest texture.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 7g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg