Description
This classic Mac and Cheese recipe offers creamy, cheesy comfort food made with a smooth cheddar cheese sauce and perfectly cooked elbow macaroni. It’s easy to prepare in under 30 minutes, ideal for a quick family meal featuring rich flavors and a velvety texture.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (or gluten-free flour for gluten-free version)
- 2 cups whole milk (or dairy-free milk for dairy-free option)
- 2 cups sharp cheddar cheese, shredded
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon mustard powder (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7-8 minutes. Drain the pasta and set aside to prevent overcooking and maintain the perfect texture.
- Make the Roux: In a separate saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes to form a roux, which provides a creamy thickness to the sauce and removes the raw flour taste.
- Add the Milk: Slowly pour in the milk while whisking constantly to avoid lumps. Continue stirring and cooking until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Incorporate Cheese and Seasoning: Reduce heat to low and stir in the shredded cheddar cheese until fully melted and incorporated. Season the sauce with salt, black pepper, and optional mustard powder for an extra flavor boost.
- Combine and Serve: Gently mix the cooked macaroni into the cheese sauce, ensuring every piece is coated luxuriously. Serve immediately to enjoy optimal creaminess and flavor.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Use dairy-free milk and a suitable cheese alternative to make this recipe dairy-free.
- Mustard powder enhances the cheese flavor but can be omitted if unavailable.
- Serve immediately to prevent the sauce from thickening too much as it cools.
