Classic Creamy Macaroni and Cheese
User Reviews
5
8 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
25 mins
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Total Time
55 mins
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Servings
6 people
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Calories
791 kcal
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Course
Main Course
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Cuisine
American
Classic Creamy Macaroni and Cheese
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A classic cheddar macaroni and cheese recipe; can be enjoyed wet (right off the stovetop) or baked for crispy edges.
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Ingredients
- 1/2 cup butter unsalted
- 1/2 cup all-purpose flour
- 5 1/2 cups milk 2%
- 1 teaspoon Dijon mustard
- 1 teaspoon salt fine sea salt
- 1/2 teaspoon black pepper freshly ground
- 3 cups cheddar cheese grated
- 1 lb cappelletti pasta or Orechiette
Instructions
- Preheat oven to 375°F. Bring a large pot of salted water to a boil.
- On the stovetop, melt the butter in a large heavy-bottomed braiser (a cooking vessel halfway between a pan and a pot) over medium heat. The brasier should be both stovetop and oven safe because we're going to do everything in one pot. A Dutch oven works too. When the butter is bubbling, dump in the flour and whisk vigorously until smooth. Cook this paste, called a "roux", for 1 minute, whisking slowly.
- Slowly pour 2 cups of milk into the roux and whisk to combine. This will take a few minutes - don't rush it. You want to whisk until there are no lumps and it's a smooth sauce. Whisk in the Dijon mustard, salt and pepper, followed by the remaining milk.
- Over medium-low heat, bring this cream sauce (now called a béchamel) to a simmer, whisking occasionally. Take care not to let it burn; use a spatula to scrape the bottom of the pot. It will thicken slightly. Stir 2 1/2 cups of grated cheese (reserving 1/2 cup for the top) into the sauce and remove from heat.
- In rapidly boiling, salted water, cook the pasta 1 minute less than the package directions (about 8 minutes). Stir occasionally to prevent sticking. Drain pasta well in a colander.
- Tumble the pasta into the béchamel sauce and stir to coat the pasta thoroughly. At this point you have stovetop mac & cheese and you can dish it into bowl.
- For baked mac & cheese, sprinkle the remainder of the grated cheese on top of the pasta. Place on the middle shelf of the preheated oven and bake for 25 minutes until the sauce is bubbling around the edges. Serve hot!
Notes
- For extra flavour, use aged cheddar cheese and use a combination of both cheddar and freshly grated parmesan cheese.
Nutrition Information
Show Details
Calories
791kcal
(40%)
Carbohydrates
76g
(25%)
Protein
32g
(64%)
Fat
40g
(62%)
Saturated Fat
25g
(125%)
Cholesterol
117mg
(39%)
Sodium
856mg
(36%)
Potassium
538mg
(11%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
1260IU
(25%)
Vitamin C
1mg
(1%)
Calcium
687mg
(69%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 791 kcal
% Daily Value*
| Calories | 791kcal | 40% |
| Carbohydrates | 76g | 25% |
| Protein | 32g | 64% |
| Fat | 40g | 62% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 117mg | 39% |
| Sodium | 856mg | 36% |
| Potassium | 538mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 1260IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 687mg | 69% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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