Classic Macaroni and Cheese

 Classic Macaroni and Cheese

Serves 4-6

 ingredients

- 8 oz (225g) elbow macaroni (or pasta of choice)  

- 4 tbsp unsalted butter  

- 1/4 cup all-purpose flour  

- 2 1/2 cups whole milk (warmed)  

- 2 cups shredded sharp cheddar cheese  

- 1 cup shredded Gruyère or Monterey Jack cheese  

- 1/2 tsp salt (or to taste)  

- 1/4 tsp black pepper  

- 1/4 tsp smoked paprika or dry mustard (optional)  

- Pinch of nutmeg (optional)  

Optional Topping:  

- 1/2 cup panko breadcrumbs  

- 2 tbsp melted butter  

- 2 tbsp grated Parmesan  

Instructions

1. Cook the Pasta:  

   - Boil pasta in salted water until al dente (1-2 minutes less than package instructions). Drain and set aside.

2. Make the Cheese Sauce:  

   - In a saucepan, melt 4 tbsp butter over medium heat.  

   - Whisk in 1/4 cup flour and cook for 1-2 minutes until golden (this is the roux).  

   - Gradually pour in warmed milk, whisking constantly to prevent lumps. Cook until thickened (3-4 minutes).  

   - Remove from heat. Stir in cheddar, Gruyère, salt, pepper, and optional spices (paprika/nutmeg) until smooth. Taste and adjust seasoning.

3. Combine:  

   - Mix sauce with cooked pasta. Serve immediately for stovetop mac and cheese.

4. Baked Variation (Optional):  

   - Preheat oven to 375°F (190°C).  

   - Transfer mac and cheese to a greased baking dish.  

   - Mix breadcrumbs, melted butter, and Parmesan. Sprinkle over pasta.  

   - Bake 20-25 minutes until bubbly and golden.  

 Tips 

- Cheese: Use freshly grated cheese for smoother melting. Pre-shredded cheese may contain anti-caking agents.  

- Sauce Consistency: For a thicker sauce, add 1-2 tbsp extra flour to the roux.  

- Add-Ins: Try crispy bacon, sautéed mushrooms, or roasted broccoli.  

- Dairy-Free: Substitute plant-based milk, cheese, and butter.  

Enjoy your creamy, comforting mac and cheese! 🧀