Mac and Cheese:
Make creamy Mac and Cheese with a velvety cheddar sauce and a golden baked top. Try this cozy classic tonight.
Ingredients
- 1/2 lb uncooked elbow macaroni (225 g)
- 3 tablespoons butter (43 g)
- 2 Tablespoons all-purpose flour (16 g)
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups milk (any kind) (360 ml)
- 3/4 cup half and half (180 ml)
- 2 1/2 cups shredded cheddar cheese (250 g)
Instructions
Step 1: Preheat and prepare the baking dish
Preheat the oven to 325°F and lightly grease an 8-inch square (or similar rectangular) baking dish with butter so the finished casserole will release cleanly. Use a friendly, steady hand as you spread the butter across the base and sides—this simple step is all about creating a glossy, nonstick bed for the macaroni and the cheese sauce to cling to during baking.
Step 2: Cook the macaroni to al dente
Bring a pot of salted water to a boil and cook the elbow macaroni until just al dente following the package timing—tender with a slight bite in the center. Drain the pasta and let it sit briefly so excess surface water evaporates; the noodles should be separate, gently curved, and ready to take on the sauce without becoming gummy.
Step 3: Make the creamy cheese sauce
In a saucepan, melt the butter and whisk in the flour with the salt and pepper to form a smooth roux; cook for about two minutes to remove the raw flour taste. Slowly whisk in the milk and half-and-half, keeping the heat moderate until the mixture thickens to a gravy-like consistency, about 5–7 minutes. Remove from the heat and stir in one cup of the shredded cheddar until it melts into a glossy, velvety sauce that coats the whisk and the pan. This sauce should be silky, slightly thickened, and cling to the back of a spoon.
Step 4: Combine, layer, and finish assembly
Toss the drained macaroni with the warm cheese sauce so every curved noodle is evenly coated in creamy pale-yellow sauce. Pour half of the sauced pasta into the prepared greased rectangular dish, scatter about half of the remaining shredded cheese across the surface, then add the rest of the pasta and finish with the remaining shredded cheddar evenly distributed on top. The assembled, unbaked casserole should read as a cohesive, glossy mass of sauced noodles with a raw shredded-cheese blanket awaiting the oven.
Step 5: Bake until bubbling and golden
Bake the assembled dish for 15–20 minutes, just until the top layer of cheese has melted, formed shiny golden patches and small caramelized edges. Let it rest briefly so the sauce settles, then serve directly from the same rectangular baking dish; the finished mac and cheese will present a bubbling, jewel-toned golden crust with creamy, pale noodles underneath, and a spoon poised to scoop generous portions.
Notes
- Grate your own cheddar for the best melt and flavor.
- Do not overcook the pasta; aim for just al dente.
- Reheat gently with a splash of milk to restore creaminess.
- Add a breadcrumb and butter topping for crunch if desired.