Description
A comforting and versatile mac and cheese recipe that can be customized with various ingredients to suit different tastes.
Ingredients
- Elbow macaroni: 2 cups
- Unsalted butter: 2 tablespoons
- All-purpose flour: 2 tablespoons
- Milk: 2 cups
- Cheddar cheese: 1 cup, shredded
- Gruyère cheese: 1 cup, shredded
- Salt: to taste
- Black pepper: to taste
- Optional ingredients: Garlic powder, paprika, breadcrumbs, fresh parsley, cooked bacon or ham, sautéed vegetables
Instructions
- Boil the pasta: Cook elbow macaroni in salted water until al dente, then drain.
- Prepare the cheese sauce: Melt butter, whisk in flour, then gradually add milk and stir until thickened. Add cheeses and seasonings.
- Combine pasta and cheese sauce: Mix cooked macaroni with the cheese sauce until well coated.
- Bake for a perfect finish: Transfer to a baking dish, top with breadcrumbs, and bake at 180°C (350°F) for 25-30 minutes until golden brown.
Notes
- Avoid overcooking the pasta to prevent mushiness.
- Do not skip the roux for a creamy sauce.
- Use freshly shredded cheese for better melting.
- Season the sauce adequately for enhanced flavor.
- Baking is essential for a crispy topping.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: mac and cheese, comfort food, pasta, cheese sauce, baked mac and cheese