Mac and Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
1247 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Mac and Cheese
Description
The Mac and Cheese recipe begins by boiling macaroni noodles until just tender. Meanwhile, a roux is prepared from melted butter and flour on medium heat, seasoned with salt, black pepper, mustard powder, and a hint of hot sauce or cayenne for mild spiciness. Gradually whisking in half-and-half creates a base for the cheese sauce.
Shredded sharp cheddar and Swiss cheeses melt into the heated sauce, forming a velvety consistency that clings to the cooked noodles. The combination of the sharp and nutty cheeses adds depth and complexity to the dish's flavor. This recipe emphasizes melting freshly shredded cheese for best texture and taste.
Serve the dish warm as a hearty side or main course. The sauce’s creamy texture and mild heat from the seasonings complement a range of meals.
For variations, the mac and cheese can be baked with a breadcrumb topping under the broiler to develop a golden crust. The recipe includes guidelines for reheating and freezing leftovers, noting the importance of adding a little milk when reheating to maintain creaminess. Gluten-free substitutions and ingredient adjustments are also explained in the notes.
Ingredients
- 16 ounces macaroni noodles uncooked
- 8 ounces cheddar cheese shredded into approximately 2 ¼ cups, sharp
- 8 ounces swiss cheese (or gruyere cheese) shredded into approximately 2 ¼ cups
- ¼ cup butter unsalted
- ¼ cup all-purpose flour or 2 tablespoons cornstarch
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon mustard powder
- 3-4 dashes hot sauce or ¼ teaspoon cayenne pepper
- 3 cups half and half or whole milk
Instructions
- Bring a large pot of salted water to a boil on the stove.
- Add the macaroni noodles and cook according to package directions.
- Drain the noodles and set aside.
- Shred the cheddar and swiss cheese, and set aside.
- Place a large saucepan, or dutch oven, on the stove over medium heat.
- Add the butter, once melted, add the flour and whisk into a roux.
- Season with the salt, pepper, mustard powder and hot sauce.
- Slowly pour in the half and half and bring to a gentle boil.
- Turn the heat on the stove to medium-low and stir in the shredded cheddar and gruyere cheese.
- Stir consistently until the cheese melts into a creamy sauce.
- Remove from the heat after the cheese is melted, stir in the cooked macaroni noodles, and serve immediately.
Notes
- Shred your own cheese rather than using pre-shredded for better melting and flavor.
- To make baked mac and cheese, top with a mixture of melted butter, panko breadcrumbs, and Parmesan; then broil or bake until golden.
- Use gluten-free pasta and substitute flour with reduced cornstarch for a gluten-free version.
- Store leftovers in the refrigerator up to 6 days; reheat gently on stove, oven, or microwave adding milk to maintain creaminess.
- Freeze fully cooled mac and cheese up to 3 months; thaw overnight in fridge before reheating to avoid drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1247 kcal
% Daily Value*
| Calories | 1247kcal | 62% |
| Carbohydrates | 101g | 34% |
| Protein | 50g | 100% |
| Fat | 71g | 109% |
| Saturated Fat | 42g | 210% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 203mg | 68% |
| Sodium | 1559mg | 65% |
| Potassium | 599mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 2039mg | 41% |
| Vitamin C | 2mg | 2% |
| Calcium | 1132mg | 113% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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