Mac and Cheese Comfort Classic (Printable version)
Tender elbow pasta in a velvety cheddar sauce, creamy and comforting, optionally finished with a golden breadcrumb crust.
# 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 (about 3.5 oz)
06 - 1 cup mild cheddar cheese, grated (about 3.5 oz)
07 - 1/2 tsp Dijon mustard
08 - Salt and black pepper, to taste
→ Breadcrumb Topping
09 - 1/4 cup breadcrumbs
10 - 1 tbsp unsalted butter, melted
11 - 2 tbsp Parmesan cheese, grated
# Directions:
01 - Preheat oven to 350°F. Grease a baking dish and set aside.
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 butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until the mixture is smooth and lightly golden.
04 - Gradually pour in the whole milk while whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 4 to 5 minutes, whisking frequently, until the sauce thickens enough to coat the back of a spoon.
05 - Reduce heat to low. Stir in the grated sharp cheddar, mild cheddar, and Dijon mustard. Continue stirring until all the cheese is 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 - Transfer the macaroni mixture into the prepared baking dish. In a small bowl, combine breadcrumbs, melted butter, and grated Parmesan. Sprinkle the mixture evenly over the top. Bake for 15 to 20 minutes until the topping is golden brown and crispy.
08 - Remove from the oven and let rest for 5 minutes. Serve hot while the cheese sauce is still creamy.
# Expert advice:
01 -
- The sauce uses both sharp and mild cheddar so every bite hits a different note of richness.
- It comes together in under an hour, which means you can satisfy a craving without planning your whole evening around it.
02 -
- Add the cheese off the heat or on very low, because boiling cheese sauce causes it to separate into a greasy, grainy mess.
- Grate your own cheese from a block rather than buying pre shredded, since the anti caking powder on bagged cheese prevents smooth melting.
03 -
- Warm the milk slightly before adding it to the roux, because cold milk hitting hot butter and flour is the number one cause of stubborn lumps.
- Reserve a handful of pasta water before draining, since a spoonful of that starchy liquid can rescue a sauce that turns out too thick.