Description
A classic creamy baked mac and cheese made with elbow macaroni, a rich cheese sauce, and baked to bubbly perfection. This recipe combines a velvety cheddar cheese sauce with perfectly cooked pasta, finished with a golden cheese topping.
Ingredients
Scale
Pasta
- 1/2 lb uncooked elbow macaroni (225 g)
Cheese Sauce
- 3 tablespoons butter (43 g)
- 2 tablespoons all-purpose flour (16 g)
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups milk, any kind (360 ml)
- 3/4 cup half and half (180 ml)
- 2 1/2 cups shredded cheddar cheese (250 g)
Instructions
- Preheat the oven: Preheat the oven to 325 degrees F and lightly grease an 8-inch square baking dish.
- Cook the macaroni: Boil the elbow macaroni in salted water until al dente according to package instructions. Drain and set aside.
- Make the cheese sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour, salt, and pepper and cook for 2 minutes to form a roux. Gradually add the milk and half and half, stirring constantly, and cook over medium-low heat for 5-7 minutes until thickened to a gravy-like consistency. Remove from heat, then stir in 1 cup of shredded cheddar cheese until melted and smooth.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and toss to coat evenly.
- Assemble the dish: Pour half of the macaroni mixture into the prepared baking dish. Sprinkle 1/2 cup shredded cheddar cheese over the top. Add the remaining macaroni mixture and top with the remaining cheese.
- Bake: Bake in the preheated oven for 20 minutes or until the cheese topping is melted and slightly golden.
Notes
- ½ pound uncooked macaroni equals about 1 ½ cups of dried pasta.
- Use high quality aged cheddar for stronger flavor and smoother texture.
- Grate cheese fresh rather than using pre-shredded cheese for better melting.
- Allow grated cheese to come to room temperature before adding to sauce for smooth melting.
- Use low heat when melting cheese into the sauce and avoid stirring excessively after the cheese melts to maintain a smooth sauce.
- Assemble and bake the dish promptly after combining the sauce and pasta to avoid sauce thickening too much.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
