Classic Mac and Cheese
21Min
4Servings
620Cal
EasyLevel
Kid friendly
#comfort food#cheese#pasta
Equipment
Pot
Pan
Colander
Whisk
Grater
Mixing spoon
Stove
Ingredients
Pasta
elbow macaroni
400 g
Cheese Sauce
butter
60 g
all-purpose flour
30 g
whole milk
500 ml
cheddar cheese
200 g
parmesan cheese
50 g
salt
5 g
black pepper
2 g
Instructions
1
Boil the pasta
Cook the elbow macaroni in salted boiling water until al dente.
8 mintimer 8 min
2
Make the roux
Melt butter in a pan, add flour and whisk to form a smooth paste.
2 minMedium heattimer 2 min
3
Prepare the béchamel sauce
Gradually add milk while whisking continuously to create a smooth sauce.
5 minMedium heattimer 5 min
4
Melt the cheese
Add grated cheddar and parmesan to the sauce, stirring until fully melted and smooth.
3 minMedium heattimer 3 min
5
Combine pasta and sauce
Drain the cooked pasta and mix it thoroughly with the cheese sauce.
2 min
6
Season and serve
Season with salt and black pepper to taste and serve immediately.
1 min
Original recipe
Storage
Fridge: 3 days
Freezer: 30 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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