Easy Mac and Cheese
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
754 kcal
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Course
Main Course, Dinner
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Cuisine
American
Easy Mac and Cheese
Description
This recipe starts by cooking elbow macaroni until just tender. A roux is created by whisking melted butter with flour and cooking briefly to remove raw flour taste. Milk and chicken broth are gradually added to form a smooth sauce base. Seasonings including dry mustard, salt, black pepper, onion powder, and hot sauce contribute subtle heat and depth.
Sharp cheddar and Parmesan cheeses are stirred in off the heat to prevent graininess, creating a silky and rich cheese sauce. The sauce is then mixed thoroughly with the drained pasta. The result is a classic mac and cheese with balanced sharpness and creaminess without overpowering ingredients.
To maximize flavor, shredding cheeses fresh and timing the sauce preparation to coincide with pasta cooking are advised. Avoid overheating the cheese sauce after adding cheese to maintain a smooth consistency.
Ingredients
- 12 ounces elbow macaroni or short pasta (approx 3 cups dry pasta)
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup milk
- 1 cup chicken broth
- 1 teaspoon dry mustard powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- 2 dashes hot sauce such as Tabasco
- 2 cups cheddar cheese shredded sharp
- ½ cup Parmesan Cheese shredded
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain well, do not rinse.
- While pasta is cooking, melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes.
- Add milk and broth a small amount at a time, whisking smooth after each addition.
- Add dry mustard, salt, pepper, onion powder, and hot sauce. Continue to cook over medium heat and allow to come to a boil. Boil 1 minute while whisking.
- Remove from heat, add cheeses, and whisk until smooth.
- Stir in pasta. Season with additional salt & pepper to taste.
Notes
- Use freshly shredded sharp or bold cheeses to ensure smooth melting and adequate flavor.
- Shred the cheese while waiting for water to boil for efficiency.
- Cook the flour and butter mixture for at least one minute to eliminate any starchy flavor.
- Add cheese after removing sauce from heat to prevent grainy texture or separation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 754 kcal
% Daily Value*
| Calories | 754 | 38% |
| Carbohydrates | 74g | 25% |
| Protein | 33g | 66% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 1482mg | 62% |
| Potassium | 412mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1137IU | 23% |
| Vitamin C | 4mg | 4% |
| Calcium | 658mg | 66% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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