Homemade Mac and Cheese
Creamy and cheesy, homemade mac and cheese is the ultimate comfort food, delivering warmth and happiness with every bite.
Ingredients
Pasta
- 8 ounces elbow macaroni Cook according to package instructions.
Cheese Sauce
- 2 cups shredded sharp cheddar cheese High-quality cheese recommended for best flavor.
- 1 cup shredded Gruyère cheese Can be substituted with other cheeses.
- 3 tablespoons unsalted butter For making the roux.
- 3 tablespoons all-purpose flour Used to thicken the cheese sauce.
- 2 cups milk Helps create a creamy sauce.
- 1 teaspoon Dijon mustard Adds depth of flavor.
- Salt and pepper to taste Season according to preference.
- 1/2 cup breadcrumbs Optional for topping.
Instructions
Preparation
- Bring a large pot of salted water to a boil and add the elbow macaroni. Cook according to the package instructions until al dente. Drain and set aside.
Making the Cheese Sauce
- In a medium saucepan over medium heat, melt the butter.
- Whisk in the flour and stir continuously for about a minute to create a roux.
- Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens, about 3-5 minutes.
- Stir in the Dijon mustard, salt, and pepper, and quickly add the shredded cheddar and Gruyère cheese. Stir until the cheese is fully melted and the sauce is creamy.
Combining and Baking
- Fold the cooked macaroni into the cheese sauce, ensuring every piece is well-coated.
- If you prefer a crunchy top, transfer the mixture to a baking dish, sprinkle breadcrumbs on top, and bake at 350°F (175°C) for 15-20 minutes until golden brown.
Serving
- Serve hot and enjoy!
Notes
This mac and cheese can be customized with toppings like breadcrumbs or sautéed vegetables. Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months.