Description
Rich mac and cheese delivers ultimate comfort with sharp cheddar and a velvety sauce. Cheese lovers will savor each luxurious bite of this classic American pasta dish you crave.
Ingredients
Scale
- 3 cups (300 g) shredded sharp cheddar cheese
- 1 cup (100 g) shredded mozzarella or Gruyere cheese
- ½ cup (50 g) grated Parmesan cheese
- 1 lb (450 g) elbow macaroni
- 4 cups (1 liter) whole milk
- 4 tbsps (60 g) unsalted butter
- ¼ cup (30 g) all-purpose flour
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Pasta Preparation: Boil salted water and cook pasta until al dente, ensuring a slight resistance when bitten. Drain and set aside.
- Roux Foundation: Melt butter in a large saucepan, whisk in flour until a golden, fragrant mixture forms, creating a smooth base for the sauce.
- Sauce Development: Gradually pour milk into the roux, whisking constantly to prevent lumps. Simmer until the mixture thickens and becomes silky, incorporating Dijon mustard, garlic powder, salt, and black pepper.
- Cheese Integration: Reduce heat and add cheddar, mozzarella, and Parmesan cheeses, stirring until they melt into a luxurious, creamy sauce that coats the palate.
- Combining and Baking: Gently fold cooked pasta into the cheese sauce, ensuring complete coverage. Transfer to a buttered baking dish, top with breadcrumbs or additional cheese, and bake until the surface achieves a golden, crispy crust.
- Serving: Plate the mac and cheese while piping hot, optionally garnishing with a sprinkle of fresh parsley or a dash of paprika for a vibrant finish.
Notes
- Optimize Pasta Texture: Cook pasta just shy of package instructions to prevent mushiness when baking, ensuring a perfect al dente bite.
- Control Cheese Melting: Reduce heat when adding cheese to prevent separation and maintain a smooth, creamy consistency.
- Prevent Sauce Clumping: Whisk continuously while adding milk to the roux, creating a silky base without lumps.
- Customize Dietary Needs: Substitute regular milk with almond or oat milk for lactose-free version; use gluten-free flour and pasta for celiac-friendly adaptation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 590
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg