Description
This classic Mouthwatering Mac and Cheese recipe features perfectly cooked elbow macaroni enveloped in a creamy, cheesy sauce made from sharp cheddar and mozzarella. The sauce is thickened with a buttery roux and a blend of whole milk and heavy cream for rich flavor. Serve it straight from the stovetop for a quick delight or bake it for a golden, bubbly finish.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Sauce
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground mustard (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add 2 cups of elbow macaroni and cook until just al dente, about 7-8 minutes. Drain the pasta and set aside.
- Make the Roux: In a medium saucepan over medium heat, melt 4 tablespoons of butter. Whisk in 3 tablespoons of all-purpose flour and stir continuously for 1-2 minutes to form a smooth roux, which will thicken the sauce.
- Add Dairy: Slowly whisk in 2 cups of whole milk and 1 cup of heavy cream to the roux. Continue cooking and stirring frequently until the mixture thickens, about 5-7 minutes.
- Incorporate Cheese and Seasonings: Lower the heat to medium-low. Add 2 cups shredded sharp cheddar cheese and 1 cup shredded mozzarella cheese. Stir until all the cheese has melted and the sauce is smooth. Season the sauce with 1 teaspoon salt, 1/2 teaspoon ground black pepper, and optionally 1/2 teaspoon ground mustard for a subtle tang.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir thoroughly to coat each piece with the creamy mixture.
- Serve or Bake: Serve the mac and cheese immediately for a creamy stovetop version. Alternatively, transfer it to a baking dish, optionally top with additional cheese or breadcrumbs, and bake in a preheated oven at 375°F (190°C) for 15-20 minutes until the top is golden brown and bubbly.
Notes
- For a crispier baked topping, sprinkle breadcrumbs mixed with melted butter before baking.
- Use sharp cheddar for a more pronounced cheesy flavor, but feel free to experiment with other cheeses like Gruyère or Monterey Jack.
- Cook the pasta just until al dente to avoid mushy mac and cheese after baking.
- Ground mustard enhances the flavor but is optional.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the oven.
