Mac and Cheese Classic (Printable)
Tender pasta in a velvety cheddar sauce, finished with optional buttery breadcrumbs—comfort food in 45 minutes.
# What You'll Need:
→ Pasta
01 - 10.5 oz elbow macaroni
→ Cheese Sauce
02 - 2 cups whole milk
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 1 cup sharp cheddar cheese, grated
06 - 1 cup mild cheddar cheese, grated
07 - 1/2 tsp Dijon mustard
08 - Salt and black pepper, to taste
→ Topping (optional)
09 - 1/4 cup breadcrumbs
10 - 1 tbsp melted butter
11 - 2 tbsp Parmesan cheese, grated
# How to Make It:
01 - Preheat oven to 350°F if preparing the baked version with breadcrumb topping.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
03 - In a saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring continuously to form a smooth roux.
04 - Gradually whisk in the whole milk, pouring slowly to prevent lumps. Simmer while whisking constantly until the sauce thickens and coats the back of a spoon, about 4 to 5 minutes.
05 - Reduce heat to low. Add both the sharp and mild cheddar cheeses along with the Dijon mustard. Stir until the cheeses are fully melted and the sauce is smooth. Season with salt and black pepper to taste.
06 - Fold the cooked macaroni into the cheese sauce, stirring gently until every piece is evenly coated.
07 - For a baked version, transfer the mixture to a greased baking dish. Combine the breadcrumbs, melted butter, and grated Parmesan in a small bowl, then sprinkle evenly over the top. Bake for 15 to 20 minutes until the topping is golden brown and crisp.
08 - Remove from oven and let rest briefly. Serve hot and enjoy.
# Expert Tips:
01 -
- The combination of sharp and mild cheddar creates a sauce that tastes deeply cheesy without needing a dozen different varieties.
- It comes together in about forty five minutes, which means you can pull it off on a random Tuesday without planning ahead.
02 -
- If your sauce gets too thick before adding the pasta, stir in a splash of warm milk rather than water to loosen it without diluting the flavor.
- Shred your own cheese from a block because pre shredded varieties are coated in anti caking powder that makes the sauce grainy instead of smooth.
03 -
- Grate the cheese while it is still slightly cold from the fridge because it shreds more evenly and melts more predictably into the sauce.
- A tiny pinch of garlic powder in the roux adds a background warmth that guests always notice but can never quite name.