World's Best Mac and Cheese
Equipment
Ingredients
Pasta
elbow macaroni (dry)
400 g
Cheese Sauce
butter (room_temperature)
60 g
all-purpose flour (dry)
45 g
whole milk (cold)
500 ml
sharp cheddar cheese (shredded)
300 g
mozzarella cheese (shredded)
150 g
parmesan cheese (grated)
50 g
Seasoning
salt (fine)
5 g
black pepper (ground)
2 g
garlic powder (powder)
3 g
Topping
breadcrumbs (fine)
50 g
butter (melted)
30 g
Instructions
Prepare ingredients
Grate the cheeses and measure all ingredients.
Cook the pasta
Bring a large pot of salted water to boil and cook macaroni until al dente.
Make the cheese sauce base
Melt butter in a large pan, add flour and whisk until smooth and lightly golden.
Add milk and thicken
Gradually whisk in milk and cook until the sauce thickens and bubbles.
Melt the cheese
Remove from heat, add all cheeses and stir until completely melted and smooth.
Season the sauce
Add salt, pepper, and garlic powder to taste.
Combine pasta and sauce
Add drained pasta to the cheese sauce and stir until well coated.
Prepare breadcrumb topping
Mix breadcrumbs with melted butter.
Bake until golden
Transfer to baking dish, top with breadcrumb mixture and bake until golden and bubbly.
Original recipe
Storage
Cover tightly when storing. Add a splash of milk when reheating to restore creaminess.
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