Description
Classic Mac and Cheese
Ingredients:
For the Pasta:
8 oz elbow macaroni or any pasta shape
For the Cheese Sauce:
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
2 cups whole milk
2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp garlic powder (optional)
Salt and pepper to taste
Instructions:
Cook the Pasta:
Cook the macaroni in salted water according to the package instructions. Drain the pasta and set it aside.
Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat.
Add the flour and whisk it for about 1-2 minutes to make a roux (paste).
Slowly pour in the milk while continuing to whisk, ensuring no lumps form. Cook the mixture until it thickens (about 5 minutes).
Reduce the heat to low and add the shredded cheddar and mozzarella cheese, stirring until smooth and creamy.
Season with salt, pepper, and garlic powder to taste.
Combine Pasta and Sauce:
Add the drained pasta into the cheese sauce and stir until the pasta is well coated with the creamy sauce.
Serve:
Serve your creamy, cheesy mac and cheese hot and enjoy!
Feel free to add other ingredients like bacon bits, chopped herbs, or breadcrumbs for added flavor!
Step-by-Step Guide
1. Boil the Pasta: Bring a large pot of generously salted water to a rolling boil. Add 8 oz of elbow macaroni and cook for 1 minute less than the package suggests for al dente pasta. Drain and set aside; do not rinse.
2. Create the Roux: In a separate large saucepan, melt 2 tbsp of butter over medium heat. Once melted and bubbling, add 2 tbsp of all-purpose flour. Whisk constantly for 1-2 minutes until the mixture is bubbly and golden, cooking out the raw flour taste.
3. Make the Béchamel: Slowly pour in 2 cups of whole milk while whisking vigorously to prevent lumps. Continue to cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
4. Create the Cheese Sauce: Reduce the heat to low. Gradually add the 2 cups of shredded sharp cheddar and 1 cup of shredded mozzarella, stirring in batches until fully melted and smooth. Season with 1/2 tsp garlic powder (if using), salt, and pepper.
5. Combine and Finish: Remove the sauce from heat. Add the drained pasta to the saucepan and stir until every piece is thoroughly coated. For a baked version, transfer to a greased dish, top with extra cheese or breadcrumbs, and broil for 2-3 minutes.
Serving Suggestions
This classic dish is incredibly versatile. Serve it as a main course with a simple green salad or steamed broccoli to cut through the richness. As a side, it pairs perfectly with grilled chicken, barbecue ribs, or meatloaf. For a gourmet touch, top individual servings with crispy fried shallots, a drizzle of truffle oil, or fresh chopped chives. Leftovers reheat well with a splash of milk to restore creaminess.
How-to Summary
Cook pasta al dente. Make a roux with butter and flour. Whisk in milk to create a béchamel sauce, cooking until thickened. Reduce heat, stir in shredded cheeses until melted. Season, then combine sauce with drained pasta. Serve immediately or bake with a topping for a crispy finish.
Frequently Asked Questions
Can I use pre-shredded cheese? It’s not recommended. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy and less smooth. For the creamiest result, always shred cheese from a block.
Why is my cheese sauce lumpy? Lumps usually form if the milk is added too quickly to the roux, or if the heat is too high. Ensure you whisk constantly and add the milk in a slow, steady stream. If lumps persist, you can strain the sauce before adding cheese.
Can I make this ahead of time? Yes. Prepare the recipe but slightly undercook the pasta. Combine with the sauce, transfer to a baking dish, cool, cover, and refrigerate. Before serving, add a little milk, cover with foil, and bake at 350°F for 20-25 minutes, then uncover to brown the top if desired.
What other cheeses work well? Gruyère adds a nutty flavor, Monterey Jack increases meltability, and a small amount of Parmesan introduces a salty, umami kick. For best results, use a blend of a good melter (like mozzarella) with a flavorful cheese (like sharp cheddar).
How do I fix a sauce that is too thick? Simply whisk in additional warm milk, one tablespoon at a time, until you reach your desired consistency. Do this after the cheese has been fully incorporated.
Common Mistakes to Avoid
- Overcooking the Pasta: It will continue to cook in the hot sauce, leading to mushy results. Cook to al dente.
- Using High Heat for the Cheese: High heat can cause the cheese to break, becoming oily and grainy. Always melt cheese over low heat.
- Not Seasoning the Sauce: Cheese and pasta need seasoning. Taste the sauce before combining and adjust with salt, pepper, or a pinch of mustard powder for depth.
- Adding Cheese to a Boiling Sauce: This shocks the cheese. Always remove the béchamel from heat or ensure it is on very low before stirring in the cheese.
Conclusion
Mastering this classic mac and cheese recipe provides a foundational skill for countless creamy pasta dishes. Its simplicity is its strength, offering a comforting, customizable meal that relies on proper technique rather than complex ingredients. By following this detailed guide and avoiding common pitfalls, you can consistently create a perfectly smooth, decadent, and crowd-pleasing mac and cheese that far surpasses any boxed version. Enjoy the process and the delicious results.