Homemade Mac and Cheese
Homemade Mac and Cheese
Ingredients
For the Macaroni
- 8 ounces elbow macaroni
- 1 teaspoon salt, for pasta water
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk, whole or 2%
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon nutmeg, ground
Instructions
- 1
Cook the macaroni: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, typically 7-9 minutes. Drain well and set aside.
⏱️ 10 min
- 2
Prepare the roux: While the pasta cooks, melt the unsalted butter in a large saucepan or Dutch oven over medium heat. Once melted, whisk in the all-purpose flour. Cook, whisking constantly, for 1-2 minutes until a smooth paste (roux) forms and smells slightly nutty.
⏱️ 3 min
- 3
Add the milk: Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and begins to thicken, about 5-7 minutes. Bring to a gentle simmer.
⏱️ 7 min
- 4
Melt the cheese: Reduce the heat to low. Add the shredded sharp cheddar cheese and Monterey Jack cheese to the sauce, stirring constantly until completely melted and smooth. Be careful not to boil the sauce once the cheese is added, as this can make it grainy.
⏱️ 5 min
- 5
Season the sauce: Stir in the Dijon mustard, salt, freshly ground black pepper, and ground nutmeg. Taste and adjust seasonings as needed.
⏱️ 2 min
- 6
Combine and serve: Add the drained cooked macaroni to the cheese sauce. Stir gently with a large spoon until all the pasta is evenly coated with the creamy sauce. Serve immediately for the best texture.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Mac and Cheese
Ingredients
For the Macaroni
- 8 ounces elbow macaroni
- 1 teaspoon salt, for pasta water
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk, whole or 2%
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon nutmeg, ground
Instructions
- 1
Cook the macaroni: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, typically 7-9 minutes. Drain well and set aside.
⏱️ 10 min - 2
Prepare the roux: While the pasta cooks, melt the unsalted butter in a large saucepan or Dutch oven over medium heat. Once melted, whisk in the all-purpose flour. Cook, whisking constantly, for 1-2 minutes until a smooth paste (roux) forms and smells slightly nutty.
⏱️ 3 min - 3
Add the milk: Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and begins to thicken, about 5-7 minutes. Bring to a gentle simmer.
⏱️ 7 min - 4
Melt the cheese: Reduce the heat to low. Add the shredded sharp cheddar cheese and Monterey Jack cheese to the sauce, stirring constantly until completely melted and smooth. Be careful not to boil the sauce once the cheese is added, as this can make it grainy.
⏱️ 5 min - 5
Season the sauce: Stir in the Dijon mustard, salt, freshly ground black pepper, and ground nutmeg. Taste and adjust seasonings as needed.
⏱️ 2 min - 6
Combine and serve: Add the drained cooked macaroni to the cheese sauce. Stir gently with a large spoon until all the pasta is evenly coated with the creamy sauce. Serve immediately for the best texture.
⏱️ 3 min