Mac and Cheese
User Reviews
4.9
Mac and Cheese
Description
This Mac and Cheese recipe starts by cooking elbow macaroni until al dente, then reserving some pasta water before draining. A classic roux is prepared by melting butter and whisking in flour, then gradually adding milk and seasonings like dry mustard and garlic powder. Cream cheese is melted into the warm sauce, followed by shredded sharp cheddar and mozzarella added in batches and melted completely for a smooth, creamy result. Salt is added for taste.
Combining the sauce with the macaroni and thinning as needed with pasta water yields a luscious pasta dish where the cheese sauce coats each piece evenly. The dry mustard adds a subtle tang, enhancing the cheesy flavor. The recipe suggests avoiding pre-shredded cheese to prevent a grainy texture.
Serve the mac and cheese hot immediately after assembling. For a crunchy topping, toasted panko breadcrumbs sautéed in butter or oil can be sprinkled on individual servings to retain crispness.
Ingredients
- 14 oz. dry elbow macaroni
- salt
- 3 1/2 Tbsp butter
- 3 1/2 Tbsp flour
- 2 /3 milk low-fat
- 1/2 tsp dry mustard or more to taste
- 1/4 tsp garlic powder
- 4 oz. cream cheese diced into small pieces
- 8 oz. cheddar cheese shredded, extra sharp
- 4 oz. mozzarella cheese shredded
- water reserved pasta water
Instructions
- Bring a large pot of salted water to a boil, boil pasta to al dente according to package instructions. Drain pasta and reserve 1/2 cup pasta water.
- While pasta is cooking, in a large saucepan (4 quart) or medium pot melt butter over medium heat then add flour, cook 1 minute whisking constantly.
- While whisking slowly pour in milk, add in mustard and garlic powder. Increase heat slightly, then bring mixture to a gentle simmer whisking constantly.
- Reduce heat to low add in cream cheese and whisk until melted.
- Remove saucepan from heat add in the shredded cheeses half at a time, and whisk to melt, while returning to warm heat as needed to melt fully.
- Season sauce with salt to taste.
- Toss pasta with cheese sauce, thin with pasta water a splash at a time as needed. Serve immediately.
Notes
- Shred cheese yourself rather than using pre-shredded to avoid grainy sauce texture.
- If dry mustard powder is unavailable, substitute with 1 teaspoon prepared mustard (regular or Dijon).
- Do not rinse pasta after cooking to retain starches that help thicken the sauce and keep it clinging to noodles.
- For a crunchy topping, sauté panko bread crumbs in butter or olive oil until golden and sprinkle over servings just before eating.
User Reviews
Overall Rating
4.9
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