Mac and Cheese (Print version)

Tender elbow pasta coated in smooth cheddar sauce, optionally topped with golden breadcrumbs for extra crunch.

# What you need:

→ Pasta

01 - 10.5 oz elbow macaroni

→ Cheese Sauce

02 - 2 cups whole milk
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 1 cup (3.5 oz) sharp cheddar cheese, grated
06 - 1 cup (3.5 oz) mild cheddar cheese, grated
07 - 1/2 tsp Dijon mustard
08 - Salt and black pepper, to taste

→ Topping (Optional)

09 - 1/4 cup (0.9 oz) breadcrumbs
10 - 1 tbsp unsalted butter, melted
11 - 2 tbsp parmesan cheese, grated

# Directions:

01 - Preheat oven to 350°F if preparing the baked version with breadcrumb topping.
02 - Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook according to package directions until al dente. Drain thoroughly and set aside.
03 - In a medium saucepan, melt butter over medium heat. Sprinkle in flour and whisk continuously for 1 minute until a smooth, lightly golden roux forms.
04 - Gradually pour in whole milk while whisking constantly to prevent lumps. Bring to a gentle simmer and continue whisking until the sauce thickens and coats the back of a spoon, about 4 to 5 minutes.
05 - Reduce heat to low. Add both sharp and mild cheddar cheeses along with Dijon mustard. Stir gently until the cheeses are completely melted and the sauce is silky smooth. Season with salt and black pepper to taste.
06 - Fold the drained macaroni into the cheese sauce, ensuring every piece is evenly coated.
07 - For a golden crust, transfer the mixture to a greased baking dish. Toss breadcrumbs with melted butter and grated parmesan, then sprinkle evenly over the surface. Bake at 350°F for 15 to 20 minutes until the top is crisp and golden brown.
08 - Let rest for 2 to 3 minutes before serving hot.

# Expert advice:

01 -
  • The combination of sharp and mild cheddar creates a sauce that tastes far more complex than the effort it takes to make it.
  • It comes together in under an hour and reheats beautifully the next day for lunch.
  • The optional breadcrumb topping adds a satisfying crunch that elevates the whole dish from weekday meal to something worth sharing.
02 -
  • Adding cheese over high heat causes it to separate into a greasy, grainy mess, so always lower the heat before stirring it in.
  • Grating your own cheese from a block melts far more smoothly than pre shredded bags, which are coated in anticaking powders.
03 -
  • Take the sauce off the heat completely before adding the cheese if you want the smoothest possible texture, letting residual warmth do the work.
  • A tiny pinch of garlic powder or a few drops of hot sauce stirred into the finished sauce makes people ask what your secret is every single time.

Return