Home-Style Mac and Cheese

Nutrition Facts

What You'll Need

Ingredients

• 8 oz elbow macaroni
• 4 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 3 cups whole milk
  • Warm the milk before adding for smoother sauce
• 3 cups cheddar cheese, shredded
  • Sharp cheddar recommended for best flavor
• 1 tsp salt
  • Adjust to taste
• 0.5 tsp black pepper
  • Freshly ground preferred
• 0.5 tsp mustard powder (optional)
  • Enhances cheese flavor
• 0.25 tsp paprika (optional)
  • Optional, for garnish and mild spice

Instructions

1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente (about 7-8 minutes). Drain and set aside.
2. In a medium saucepan over medium heat, melt the butter until foamy.
3. Whisk in the flour and cook for about 1-2 minutes, stirring constantly, to form a roux. Do not let it brown.
4. Gradually whisk in the warm milk, continuing to whisk to prevent lumps. Cook, stirring constantly, until the mixture thickens, about 5-7 minutes.

   Thickening sauce (6:00)
   Be patient to avoid lumps.
5. Remove the sauce from heat and stir in the shredded cheddar cheese until melted and smooth.
6. Season the cheese sauce with salt, black pepper, and mustard powder (if using).
7. Combine the cooked macaroni with the cheese sauce, mixing thoroughly.
8. Optional: Transfer the mixture to a baking dish, sprinkle extra cheese or paprika on top, and bake in a preheated 350°F (175°C) oven for 15 minutes until bubbly and golden on top.

   Baking mac and cheese (15:00)
   Optional step for baked mac and cheese