Mac and Cheese:
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
5
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Calories
559 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Mac and Cheese:
Description
The recipe starts by cooking elbow macaroni to al dente, then preparing a béchamel-style cheese sauce using butter, flour, salt, pepper, milk, and half and half. The sauce is cooked gently until it thickens to a gravy-like consistency before removing from heat, then shredded cheddar cheese is stirred in off the heat to ensure smooth melting without graininess. Pasta is tossed in the sauce, and the mixture is layered with extra cheddar cheese in a greased baking dish for a cheesy crust after baking.
The dish bakes at 325°F for 15-20 minutes until the cheese topping melts thoroughly. Using freshly grated cheese and allowing it to come to room temperature before melting helps achieve a smoother sauce. The recipe suggests that higher-quality aged cheddar yields a fuller taste and better texture than mild or pre-shredded cheese.
This mac and cheese is suited for a comforting side or main course and can be adapted with gluten-free ingredients if needed.
Ingredients
- 1/2 lb elbow macaroni uncooked
- 3 tablespoons butter
- 2 Tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper ground
- 1 1/2 cups milk , any kind
- 3/4 cup half and half
- 2 1/2 cups cheddar cheese shredded
Instructions
- Preheat the oven to 325 degrees F and lightly grease an 8' square (or similar size) baking dish.
- Cook the macaroni to al dente, according to package instructions. Drain and set aside.
- Make the sauce: Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. Slowly add the milk and half and half, stirring constantly, and cook over medium-low heat for a few minutes until the mixture has thickened like the consistency of gravy, about 5-7 minutes. Remove from heat and stir in 1 cup shredded cheese, stirring just until melted.
- Combine: Add the cooked macaroni noodles and toss to coat. Pour half or the pasta mixture into the prepared baking dish. Sprinkle 1/2 cup cheese over the top. Add remaining pasta and sprinkle with remaining cheese.
- Bake for 15-20 minutes or until cheese is melted on top.
Notes
- Freshly grate cheddar cheese and let it come to room temperature before adding to the sauce for better melting and smoother texture.
- Use low heat and remove the sauce from heat before stirring in cheese to avoid a gritty texture.
- Pre-shredded cheese may not melt smoothly; freshly grated cheese is preferred.
- Substitute gluten-free elbow noodles and all-purpose flour for a gluten-free version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Calories | 559kcal | 28% |
| Carbohydrates | 42g | 14% |
| Protein | 24g | 48% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 98mg | 33% |
| Sodium | 693mg | 29% |
| Potassium | 300mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1023IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 540mg | 54% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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