Mac and Cheese
25Min
4Servings
520Cal
EasyLevel
VegetarianKid friendly
Ingredients
Main Ingredients
elbow pasta (dry)
400 g
cheddar cheese (shredded)
200 g
milk
300 ml
butter
30 g
flour
30 g
salt
5 g
Instructions
1
Boil pasta
Bring a large pot of salted water to a boil and cook the elbow pasta until al dente according to package instructions.
8 mintimer 8 min
2
Make cheese sauce
In a saucepan, melt butter over medium heat. Add flour and whisk to form a roux. Gradually pour in milk while whisking continuously until the sauce thickens.
5 min160°Ctimer 5 min
3
Add cheese
Reduce heat to low and stir in the shredded cheddar cheese until completely melted and smooth. Season with salt.
3 min90°C
4
Combine and serve
Drain the cooked pasta and add it to the cheese sauce. Stir well to coat evenly. Serve immediately while hot.
2 min
Original recipe
Storage
Fridge: 3 days
Reheat: Microwave 2-3 minutes or stovetop with splash of milk
Best enjoyed fresh. Reheat gently to maintain creamy texture.
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