Homemade Mac and Cheese
Creamy, cheesy homemade mac and cheese that's far superior to boxed versions, made with a rich cheese sauce and tender pasta.
Equipment
Ingredients
Ingredients
pasta
450 g
butter
113 g
flour
30 g
milk
355 ml
pasta water
240 ml
cheddar cheese (grated)
340 g
salt
2 g
black pepper
1 g
garlic powder
2 g
red pepper flakes
1 g
Instructions
Cook the pasta
Cook pasta according to package directions in a large pot of salted water. Reserve 1 cup of pasta water, then drain the pasta.
Make the roux
In a large saucepan, melt the butter over low heat. Whisk in the flour until smooth.
Create the cheese sauce
Slowly add the milk while stirring constantly, then add the pasta water. Bring to a gentle boil, then simmer for about 2 minutes until the sauce thickens.
Add the cheese
Remove from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt, pepper, and optional spices.
Combine and serve
Pour the cheese sauce over the cooked pasta and mix well until all pasta is coated with the creamy sauce.
Original recipe
Storage
Add a splash of milk when reheating to restore creaminess
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