Homemade Mac and Cheese
Homemade mac and cheese is a comforting and classic dish loved by both children and adults alike. It is a delectable combination of cooked elbow macaroni pasta smothered in a rich and creamy cheese sauce.
Ingredients
- 8 ounces (about 227g) elbow macaroni
- 2 cup shredded cheese (a combination of cheddar and Gruyere works well)
- 2 cup milk (whole milk or 2% milk recommended)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- A pinch of nutmeg (optional)
- Salt and black pepper to taste
- Breadcrumbs (for topping, optional)
Instructions
- Preheat your oven to 375°F (190°C). Apply a coat of butter or cooking spray to grease a baking dish, then set it aside.
- Prepare the elbow macaroni according to the package instructions, cooking it until it is al dente. Drain the pasta and set aside.
- In a medium saucepan, melt the unsalted butter over medium heat. Once the butter is melted, add the flour and whisk continuously to create a roux.Cook the roux for about 1-2 minutes until it becomes slightly golden in color.
- While whisking constantly,slowly pour in the milk to avoid lumps forming. Continue to cook the sauce, stirringregularly, until it thickens and coats the back of a spoon. This should takeapproximately 5-7 minutes
- Reduce the heat to low and add the shredded cheese to the sauce,reserving a small amount for the topping. Stir the cheese until it iscompletely melted and the sauce becomes smooth and creamy.
- Add the Dijon mustard, garlic powder, onion powder, nutmeg (if using),salt, and black pepper to the sauce. Mix well to incorporate the flavors.
- Combine the cooked elbow macaroni with the cheese sauce, making sure all the pasta is coated evenly.
- Transfer the mac and cheese mixture into the prepared baking dish. Ifdesired, sprinkle the remaining shredded cheese and breadcrumbs on top for a crispyand golden crust.
- Bake the mac and cheese in the preheated oven for 20-25 minutes or untilthe top is bubbly and lightly browned.
- After baking, take the macand cheese out of the oven and let it cool for a few minutes before serving.