How To Make The Perfect Mac And Cheese
Prepare yourself for the ultimate creamy and cheesy experience with this delectable mac and cheese recipe. Delight in tender pasta coated in a velvety cheddar cheese sauce that blends comfort and flavor in every bite. A perfect balance of buttery roux and gooey cheese awaits you in this simple yet indulgent dish. Let's get cooking and savor the magic of homemade mac and cheese!
— Constant Cookbook
Ingredients
- 3/4 pound dry small pasta, I used elbow
- 1 stick unsalted butter
- 1/2 cup all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 cups milk, I used skim
- 2 cups finely shredded mild cheddar cheese
Instructions
- Cook pasta according to package directions. I recommend cooking the pasta a minute less than the directions. Drain and set aside for a few minutes.
- To prepare roux, melt butter into a medium saucepan over medium heat. Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux gets slightly darker. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in cheese until melted.
- Transfer cooked pasta to large dutch oven or pot over low heat. Pour cheese sauce over top, stirring to combine. This is a thick and creamy sauce. To thin the sauce, add a few tablespoons of milk at a time until at desired consistency.
Yield
6 Servings
Nutrition
- Calories: 451 kcal
- Carbohydrate Content: 55 g
- Protein Content: 20 g
- Fat Content: 16 g
- Saturated Fat Content: 10 g
- Cholesterol Content: 48 mg
- Sodium Content: 661 mg
- Fiber Content: 2 g
- Sugar Content: 6 g
- Serving Size: 1 serving
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