To make classic homemade mac and cheese, follow these key steps:
Ingredients
- Elbow macaroni (about 8 ounces or 1/2 lb)
- Butter (1/4 cup or 3 tablespoons)
- All-purpose flour (1/4 cup or 2 tablespoons)
- Milk (2 cups or 1 1/2 cups milk plus 3/4 cup half and half)
- Salt and pepper to taste
- Cheddar cheese (2 to 2 1/2 cups shredded, preferably freshly grated)
Instructions
1. Cook the macaroni:
Boil elbow macaroni in salted water until al dente, about 7-8 minutes. Drain
and set aside
. 2. Make the roux (cheese sauce base):
- Melt butter in a saucepan over medium heat.
- Stir in flour, salt, and pepper, cooking for about 1-2 minutes until smooth and bubbling but not browned.
- Slowly whisk in milk (and half and half if using), stirring constantly until the mixture thickens to a gravy-like consistency (about 5-7 minutes)
3. Add cheese:
- Remove the sauce from heat and gradually stir in shredded cheddar cheese until melted and smooth. Use freshly grated cheese for best texture and flavor
- Optional: add sour cream or Greek yogurt for extra creaminess
4. Combine pasta and cheese sauce:
- Add the cooked macaroni to the cheese sauce and stir to coat evenly
5. (Optional) Bake for a crispy top:
- Pour the mac and cheese into a greased baking dish.
- Sprinkle extra cheese on top.
- Bake at 325°F (163°C) for 15-20 minutes until bubbly and golden on top
Tips for best results
- Use high-quality aged cheddar for stronger flavor and smoother sauce.
- Avoid pre-shredded cheese as it contains anti-caking agents that affect melting.
- Bring cheese to room temperature before adding to sauce.
- Use low heat when melting cheese to prevent graininess.
- Don’t over-stir once cheese is melted
This method yields a creamy, comforting mac and cheese in about 25 minutes stovetop or 40 minutes if baked
