Mac And Cheese Classic (Print View)
Tender elbow pasta in a velvety cheddar sauce with an optional buttery breadcrumb-parmesan topping.
# 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 sharp cheddar cheese, grated (about 3.5 oz)
06 - 1 cup mild cheddar cheese, grated (about 3.5 oz)
07 - 1/2 tsp Dijon mustard
08 - Salt and black pepper, to taste
→ Optional Breadcrumb Topping
09 - 1/4 cup breadcrumbs (about 0.9 oz)
10 - 1 tbsp unsalted butter, melted
11 - 2 tbsp Parmesan cheese, grated
# How-To Steps:
01 - Preheat the oven to 350°F if preparing the baked version with breadcrumb topping.
02 - Bring a large pot of salted water to a rolling boil. Cook the elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
03 - In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute to form a smooth roux.
04 - Gradually pour in the whole milk while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook, whisking constantly, until the sauce thickens and coats the back of a spoon, about 4 to 5 minutes.
05 - Reduce the heat to low. Add both the sharp and mild cheddar cheeses along with the Dijon mustard. Stir 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, stirring gently until every piece is evenly coated.
07 - For a crispy baked finish, transfer the macaroni mixture to a greased baking dish. In a small bowl, combine the breadcrumbs, melted butter, and grated Parmesan. Sprinkle evenly over the top and bake for 15 to 20 minutes until the crust is golden brown and bubbling.
08 - Remove from the oven and let rest for 2 to 3 minutes. Serve hot and enjoy.
# Expert Hints:
01 -
- The double cheddar trick, mixing sharp and mild, gives you depth without needing a cheese aisle scavenger hunt.
- It comes together in under an hour and reheats like a dream the next day.
02 -
- Grate your own cheese because pre-shredded bags are coated in starch that turns your sauce grainy and dull.
- Low heat when melting cheese is everything, high heat makes the proteins seize and you end up with something stringy instead of velvety.
03 -
- Warm your milk slightly before adding it to the roux because cold liquid hitting hot butter is the number one cause of a lumpy sauce.
- A pinch of garlic powder in the cheese mixture sounds wrong but tastes absolutely right every single time.