Classic Macaroni and Cheese
Classic Macaroni and Cheese
Ingredients
- 2 cups elbow macaroni, uncooked
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 1/2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg, ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, usually 7-9 minutes. Drain well and set aside.
⏱️ 10 min
- 2
While the macaroni is cooking, melt the butter in a large saucepan or Dutch oven over medium heat.
⏱️ 2 min
- 3
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not let it brown.
⏱️ 2 min
- 4
Gradually whisk in the milk, a little at a time, until smooth. Continue to whisk constantly as the sauce thickens, about 5-7 minutes. Bring to a gentle simmer.
⏱️ 7 min
- 5
Remove the saucepan from the heat. Stir in 2 cups of the shredded sharp cheddar cheese until completely melted and smooth. Season with salt, black pepper, and ground nutmeg.
⏱️ 3 min
- 6
Add the cooked and drained elbow macaroni to the cheese sauce. Stir gently until all the macaroni is evenly coated.
⏱️ 1 min
- 7
Serve immediately, garnished with the remaining 1/2 cup of shredded sharp cheddar cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Classic Macaroni and Cheese
- 2 cups elbow macaroni, uncooked
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 1/2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg, ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, usually 7-9 minutes. Drain well and set aside.
⏱️ 10 min - 2
While the macaroni is cooking, melt the butter in a large saucepan or Dutch oven over medium heat.
⏱️ 2 min - 3
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not let it brown.
⏱️ 2 min - 4
Gradually whisk in the milk, a little at a time, until smooth. Continue to whisk constantly as the sauce thickens, about 5-7 minutes. Bring to a gentle simmer.
⏱️ 7 min - 5
Remove the saucepan from the heat. Stir in 2 cups of the shredded sharp cheddar cheese until completely melted and smooth. Season with salt, black pepper, and ground nutmeg.
⏱️ 3 min - 6
Add the cooked and drained elbow macaroni to the cheese sauce. Stir gently until all the macaroni is evenly coated.
⏱️ 1 min - 7
Serve immediately, garnished with the remaining 1/2 cup of shredded sharp cheddar cheese, if desired.