Description
A recipe for classic, creamy baked macaroni and cheese.
Ingredients
Scale
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup breadcrumbs (optional topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- Cook the macaroni according to package directions until al dente. Drain well and set aside.
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for one minute, stirring constantly.
- Gradually whisk in the milk until smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil rapidly.
- Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg.
- Add the cheddar cheese and Gruyere cheese to the sauce, stirring until the cheese melts completely and the sauce is smooth.
- Add the cooked macaroni to the cheese sauce and stir to coat everything evenly.
- Pour the mixture into the prepared baking dish.
- If using, sprinkle the breadcrumbs evenly over the top.
- Bake for 20 to 25 minutes, or until the top is golden brown and the sauce is bubbly.
Notes
- For a richer flavor, use a mix of different sharp cheeses.
- Shred your own cheese; pre-shredded cheese contains anti-caking agents that affect melting.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 650
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 40
- Fiber: 2
- Protein: 25
- Cholesterol: 90
Keywords: macaroni and cheese, baked mac and cheese, cheddar cheese, comfort food, pasta