Classic Mac and Cheese
Creamy, cheesy comfort food made with tender elbow macaroni in a rich cheddar sauce.
Equipment
Ingredients
Main
elbow macaroni (dry)
400 g
cheddar cheese (shredded)
300 g
whole milk (cold)
500 ml
unsalted butter (room_temp)
60 g
all-purpose flour (dry)
40 g
salt
5 g
black pepper (ground)
2 g
Instructions
Boil the pasta
Cook the elbow macaroni in salted boiling water until al dente.
Make the roux
Melt butter in a saucepan and whisk in flour to form a smooth paste.
Prepare the cheese sauce
Gradually whisk in the milk and simmer until the sauce thickens.
Melt the cheese
Remove from heat and stir in the shredded cheddar until fully melted.
Combine pasta and sauce
Drain the pasta and fold it into the cheese sauce. Season with salt and pepper.
Serve immediately
Portion into bowls and serve hot.
Original recipe
Storage
Reheat with a splash of milk to restore creaminess.
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