Classic Mac and Cheese
This classic mac and cheese recipe features a silky, creamy sauce made with a perfectly cooked roux. It's a comforting dish that's rich, cheesy, and perfect for any meal.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk warmed
- 2 cups shredded sharp Cheddar cheese
- 1 cup shredded Gruyère cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg optional
- 8 ounces elbow macaroni
Instructions
Prepare the Roux:
- Melt the butter in a saucepan over medium-low heat.
- Slowly add the flour while whisking continuously to prevent clumping.
- Cook the mixture for 2-3 minutes, stirring constantly, until it turns pale and smooth.
Add the Milk:
- Slowly pour in the warm milk, whisking continuously to combine with the roux.
- Bring the mixture to a low boil, stirring constantly until it thickens and becomes creamy.
Add the Cheese:
- Remove the saucepan from heat.
- Gradually add the shredded Cheddar and Gruyère cheeses, stirring until fully melted and smooth.
Season:
- Stir in the salt, black pepper, and nutmeg (if using).
Cook the Pasta:
- Cook the elbow macaroni according to package instructions until al dente.
- Drain the pasta and add it to the cheese sauce, stirring to coat evenly.
Notes
- For extra flavor, add a pinch of cayenne pepper or paprika to the cheese sauce.
- To create a crispy top, sprinkle breadcrumbs over the mac and cheese and broil for a few minutes until golden brown.