Creamy Mac and Cheese
Ultra-creamy, cheesy macaroni and cheese with a silky smooth sauce that coats every pasta shell perfectly.
Equipment
Ingredients
Ingredients
elbow macaroni (dry)
400 g
sharp cheddar cheese (shredded)
300 g
whole milk (room temperature)
500 ml
unsalted butter (room temperature)
60 g
all-purpose flour
45 g
kosher salt
8 g
black pepper
2 g
Instructions
Cook the pasta
Boil elbow macaroni in salted water until al dente, then drain and set aside.
Make the cheese sauce base
Melt butter in a pan, whisk in flour to create a roux, then gradually add milk while whisking.
Add cheese and season
Remove from heat, stir in shredded cheddar cheese until melted, then season with salt and pepper.
Combine pasta and sauce
Add cooked pasta to the cheese sauce and stir until evenly coated and creamy.
Serve hot
Serve immediately while hot and creamy for the best texture and flavor.
Original recipe
Storage
Add a splash of milk when reheating to restore creaminess. Best consumed within 3 days.
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