Prepare to embark on a mouthwatering journey through time with the most irresistible mac and cheese recipe that has been secretly passed down through generations! This isn't just another mac and cheese recipe - this is a creamy, dreamy comfort food experience that will transport you straight to grandma's kitchen. With its perfect blend of golden cheddar, velvety sauce, and perfectly cooked pasta, this recipe promises to become your new family favorite that will have everyone begging for seconds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 cup butter, melted
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook until al dente, typically 8-10 minutes, stirring occasionally to prevent sticking.
- While the pasta is cooking, prepare the cheese sauce. In a medium saucepan, melt the butter over medium heat until it becomes smooth and fully liquid.
- Gradually whisk the flour into the melted butter, creating a smooth roux. Cook for 1-2 minutes, stirring constantly to prevent burning and to remove the raw flour taste.
- Slowly pour in the milk, continuing to whisk vigorously to prevent lumps from forming. Cook the mixture for 3-4 minutes until it begins to thicken and becomes smooth.
- Reduce heat to low and add the shredded cheddar cheese, stirring until the cheese is completely melted and the sauce is creamy and uniform.
- Season the cheese sauce with salt and black pepper, tasting and adjusting seasoning as needed.
- Drain the cooked macaroni thoroughly in a colander, then return the pasta to the original pot.
- Pour the hot cheese sauce over the macaroni and stir gently but thoroughly, ensuring every pasta piece is coated with the creamy sauce.
- Let the macaroni and cheese rest for 2-3 minutes to allow the sauce to set and absorb into the pasta.
- Serve hot, optionally garnishing with additional fresh ground black pepper or chopped parsley.
Tips
- • Use room temperature ingredients for smoother sauce integration • Shred your own cheese for maximum melting and flavor - pre-shredded cheese often contains anti-caking agents that can affect texture • Stir constantly when making the roux to prevent burning • For extra richness, consider using whole milk or adding a splash of heavy cream • Don't overcook the pasta - aim for al dente to prevent mushy mac and cheese • Let the dish rest for a few minutes after mixing to allow the sauce to thicken and absorb • For a crispy top, transfer to a baking dish and broil for 2-3 minutes before serving
Nutrition Facts
Calories: 377kcal
Carbohydrates: 21g
Protein: 14g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 73mg
