Simple Macaroni and Cheese
Ingredients
Ingredients
elbow macaroni
225 g
butter
56 g
all-purpose flour
30 g
salt
3 g
black pepper
1 g
milk
480 ml
Cheddar cheese (shredded)
200 g
Instructions
Gather ingredients
Prepare all the ingredients needed for the recipe.
Cook the macaroni
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni until tender yet firm to the bite, about 8 minutes.
Melt the butter
Meanwhile, melt butter in a saucepan over medium heat.
Make the roux
Whisk in flour, salt, and black pepper until smooth, about 5 minutes.
Add milk and thicken sauce
Slowly pour in milk while constantly stirring. Cook and stir until mixture is smooth and bubbling, about 5 minutes, making sure the milk doesn't burn.
Melt the cheese
Add Cheddar cheese and stir until melted, 2 to 4 minutes.
Combine pasta and sauce
Drain macaroni and fold into cheese sauce until coated.
Serve
Serve hot and enjoy!
Storage
Cool completely before freezing. Thaw overnight in fridge before reheating.
Notes
• For a thicker mac and cheese, double the amount of macaroni.
• Grate your own cheese for best results; pre-shredded cheese doesn't melt as well.
• You can add an extra 1/2 cup of cheese without ruining the recipe.
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