Mac and Cheese
18Min
4Servings
520Cal
EasyLevel
Kid friendly
#comfort food#cheese#quick#family favorite
Equipment
Large pot
Saucepan
Stove
Colander
Whisk
Spatula
Mixing bowl
Mixing spoon
Ingredients
Ingredients
elbow macaroni (dry)
400 g
cheddar cheese (shredded)
200 g
whole milk (room temperature)
400 ml
butter (cubed)
30 g
all-purpose flour (dry)
30 g
salt
5 g
black pepper (ground)
2 g
Instructions
1
Cook the pasta
Bring a large pot of salted water to boil and cook the macaroni until al dente.
8 mintimer 8 min
2
Make the cheese sauce
In a saucepan, melt butter, whisk in flour to make a roux, then gradually add milk while stirring until thickened.
5 minMedium heattimer 5 min
3
Add cheese
Remove from heat, gradually stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper.
3 min
4
Combine and serve
Drain the cooked pasta and mix with the cheese sauce until evenly coated. Serve immediately.
2 min
Original recipe
Storage
Fridge: 3 days
Freezer: 60 days
Reheat: Microwave 2-3 minutes or stovetop with splash of milk
Add a splash of milk when reheating to restore creaminess
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