Classic Macaroni and Cheese
User Reviews
5
Classic Macaroni and Cheese
Description
This macaroni and cheese starts with elbow macaroni cooked and drained. A sauce is prepared by melting butter, whisking in all-purpose flour to create a roux, then slowly adding warm milk and cooking until slightly thickened. Sharp cheddar cheese is stirred in to melt, along with salt, black pepper, and optional cayenne for a touch of heat. The cooked pasta is combined with the sauce and placed into a greased baking dish, then topped with remaining cheese.
Baking at 400°F for 20 minutes develops a golden, bubbly crust that contrasts with the creamy interior. The use of extra sharp cheddar gives the dish a robust cheese flavor. The subtle seasoning allows the cheese character to shine without overpowering other ingredients.
This dish serves well as a hearty side or main course. It can be refrigerated tightly covered for up to three days or frozen for up to two months. Thawing should be done overnight in the refrigerator before reheating. For gluten-free adaptations, substitute gluten-free flour and pasta as needed.
Ingredients
- 8 ounces elbow macaroni cooked
- 10 ounces cheddar cheese grated, extra sharp
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- 1 dash cayenne pepper optional
Instructions
- Cook the pasta in a large pot of water according to the package directions. Drain it and set it aside until needed.
- Grate the cheese and set it aside as well.
- Preheat the oven to 400 degrees.
- In a large skillet, over medium-low heat, melt the butter.
- Sprinkle in the flour, whisking until smooth. Continue to cook, whisking constantly, for one minute.
- While the butter and flour are cooking, microwave the milk on high for 1 ½ minutes. Gradually whisk the warm milk into the butter and flour mixture.
- Increase to medium heat, and cook the sauce while whisking for five minutes or until it becomes slightly thickened.
- Stir in the salt, black pepper, cayenne (if using), and 1 cup of the grated cheese. Mix well, and then add the well-drained cooked pasta. Stir to combine.
- Spoon the mixture into a lightly greased two-quart baking dish or casserole dish. Top with the remaining cheese.
- Bake for 20 minutes or until golden and bubbly.
Notes
- Store leftovers covered tightly in the refrigerator for up to 3 days.
- Freeze the macaroni and cheese for up to two months; thaw overnight in the fridge before reheating.
- To make gluten-free, replace all-purpose flour and pasta with gluten-free alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 423kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 20g | 40% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 558mg | 23% |
| Potassium | 243mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 729IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 443mg | 44% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
