Mac And Cheese Classic (Printable)
Tender elbow pasta in a velvety cheddar sauce with an optional buttery breadcrumb-parmesan topping.
# What You'll Need:
→ Pasta
01 - 10.5 oz elbow macaroni (about 3 cups dry)
→ Cheese Sauce
02 - 2 cups whole milk
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 1 cup sharp cheddar cheese, grated (about 4 oz)
06 - 1 cup mild cheddar cheese, grated (about 4 oz)
07 - 1/2 tsp Dijon mustard
08 - Salt and black pepper, to taste
→ Optional Breadcrumb Topping
09 - 1/4 cup breadcrumbs
10 - 1 tbsp unsalted butter, melted
11 - 2 tbsp Parmesan cheese, grated
# How-To Steps:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish if preparing the baked version.
02 - Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain thoroughly and set aside.
03 - In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for about 1 minute until the mixture is smooth and lightly golden, forming a roux.
04 - Gradually pour in the whole milk while whisking constantly to prevent lumps. Continue to cook over medium heat, whisking frequently, until the sauce thickens and coats the back of a spoon, about 4 to 5 minutes.
05 - Reduce heat to low. Add both the sharp and mild cheddar cheeses along with the Dijon mustard. Stir gently until the cheeses are completely melted and the sauce is smooth and velvety. Season with salt and black pepper to taste.
06 - Fold the drained macaroni into the cheese sauce, stirring until every piece is evenly coated.
07 - For the baked version, transfer the macaroni mixture into the prepared baking dish. In a small bowl, combine the breadcrumbs, melted butter, and grated Parmesan. Sprinkle the topping evenly over the surface. Bake for 15 to 20 minutes until the top is golden brown and bubbling.
08 - Allow to rest for 5 minutes before serving. Dish out while hot and enjoy.
# Expert Advice:
01 -
- The sauce comes together in one pan with nothing fancier than a whisk and some patience.
- It works beautifully stovetop for speed or baked with a golden crust when you have extra time.
02 -
- Add the cheese off the heat or on very low or it will seize and turn grainy instead of smooth.
- Undercook the pasta by about one minute so it does not turn mushy when baked.
03 -
- Warm the milk slightly before adding it to the roux and it will incorporate much faster with fewer lumps.
- A pinch of garlic powder or smoked paprika in the sauce adds depth without anyone guessing your secret.