Classic Mac and Cheese
Creamy, comforting mac and cheese made with a rich cheddar sauce and tender pasta. Perfect for weeknight dinners or potluck gatherings.
- Total time
- 25 min
- Servings
- 4
- Calories
- 892
- Protein
- 38g
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 3 cups sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dry mustard powder
- ⅛ teaspoon nutmeg
Instructions
- 1
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 2 minutes less than package directions. Drain and set aside.
- 2
In a large saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook for 1 minute, stirring constantly.
- 3
Gradually add milk, whisking continuously to avoid lumps. Continue cooking for 3-4 minutes until the sauce thickens and coats the back of a spoon.
- 4
Remove from heat and stir in cheddar and gruyere cheese until fully melted and smooth. Season with salt, pepper, mustard powder, and nutmeg.
- 5
Add the cooked pasta to the cheese sauce and fold gently until all pasta is coated. Serve immediately while hot.
Tools you’ll need
- large pot
- colander
- large saucepan
- whisk
- wooden spoon
- measuring cups
- measuring spoons
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