Description
This Mac and Cheese recipe blends the richness of a classic béchamel with the bold flavor of sharp cheddar, giving you a smooth, velvety sauce that coats every piece of pasta. It’s a dish that feels indulgent without being complicated, and its simplicity makes it ideal for home cooks who want a reliable, customizable recipe.
Ingredients
Scale
- 250 g elbow macaroni
- 25 g butter
- 25 g flour
- 250 ml whole milk
- 1 pinch ground nutmeg
- 1 teaspoon grated Parmesan (optional)
- 1/8 teaspoon salt
- 1 pinch black pepper
- 2 cups sharp cheddar, freshly grated
Instructions
- Boil the macaroni in salted water until al dente. Drain and set aside without rinsing to help the sauce cling better.
- Melt the butter over low heat, add the flour, and stir until it forms a smooth, pale mixture. Let it cook for 1-2 minutes without browning.
- Remove the pan from the heat and whisk in a small amount of milk to avoid lumps. Return to the heat and pour the remaining milk slowly while whisking continuously until the sauce thickens.
- Stir in the salt, pepper, nutmeg, and optional Parmesan until smooth and glossy.
- Take the sauce off the heat and add the grated cheddar. Stir until fully melted and creamy.
- Add the macaroni and mix gently until every piece is coated in the cheese sauce.
- Mac and cheese is at its best when served immediately while the sauce is still silky and smooth.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: main dish
- Cuisine: American cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal