Description
Classic baked mac and cheese with a creamy cheddar cheese sauce, perfect for a comforting side dish or main course. This recipe features a smooth cheese sauce made with butter, flour, milk, and half and half, combined with elbow macaroni and baked to bubbly perfection.
Ingredients
Scale
Pasta
- 1/2 lb uncooked elbow macaroni (225 g)
Cheese Sauce
- 3 tablespoons butter (43 g)
- 2 tablespoons all-purpose flour (16 g)
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups milk, any kind (360 ml)
- 3/4 cup half and half (180 ml)
- 2 1/2 cups shredded cheddar cheese (250 g)
Instructions
- Preheat Oven: Preheat the oven to 325 degrees F and lightly grease an 8-inch square or similar size baking dish to prepare for baking.
- Cook Macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside to cool slightly.
- Make Cheese Sauce: Melt the butter in a medium saucepan over medium heat. Stir in the flour, salt, and pepper and cook for 2 minutes to form a roux. Gradually add the milk and half and half, stirring constantly, and cook over medium-low heat for 5 to 7 minutes until the sauce thickens to a gravy-like consistency. Remove from heat and stir in 1 cup of shredded cheddar cheese until just melted, being careful to avoid overheating.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and toss to coat evenly. Pour half of the macaroni mixture into the prepared baking dish.
- Add Cheese Layers: Sprinkle 1/2 cup of shredded cheddar cheese evenly over the first layer. Add the remaining macaroni mixture on top, followed by the remaining 1 cup of shredded cheddar cheese evenly spread on the top layer.
- Bake: Bake in the preheated oven for 20 minutes or until the cheese on top is melted and bubbly.
Notes
- Use high-quality aged cheddar cheese for a stronger flavor and smoother texture.
- Always use freshly grated cheese instead of pre-shredded for better melting and smoother sauce.
- Allow the grated cheese to come to room temperature before adding to the sauce to ensure it melts evenly.
- Remove the cheese sauce from heat before adding cheese and allow it to cool briefly to prevent the cheese from becoming grainy.
- Avoid over-stirring the sauce after adding cheese; add noodles quickly and assemble the dish to bake immediately.
- Half a pound of uncooked elbow macaroni is approximately 1 1/2 cups.
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 70 mg
