Description
A classic creamy and cheesy Mac and Cheese recipe that combines perfectly cooked elbow macaroni with a rich cheddar cheese sauce. This comforting dish is easy to prepare and perfect for a quick family meal, offering a smooth, velvety texture with a hint of mustard powder for optional extra flavor.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (or gluten-free flour for gluten-free version)
- 2 cups whole milk (or dairy-free milk for dairy-free option)
- 2 cups sharp cheddar cheese, shredded
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon mustard powder (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside to prevent overcooking and maintain perfect texture.
- Make the roux: In a separate saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes, stirring constantly to form a roux that will thicken the sauce.
- Add the milk: Slowly pour in the milk while whisking constantly to avoid lumps. Continue stirring and cook until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Melt the cheese: Reduce heat to low and stir in the shredded cheddar cheese until fully melted and incorporated. Season with salt, black pepper, and optional mustard powder to enhance the flavor.
- Combine pasta and sauce: Gently mix the cooked macaroni into the cheese sauce, ensuring every piece is coated luxuriously. Serve immediately for optimal creaminess and flavor.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour.
- Use dairy-free milk and vegan cheese substitutes to make this recipe dairy-free.
- Do not overcook the pasta to maintain the perfect texture in the final dish.
- Mustard powder is optional but adds a nice depth of flavor.
- Serve immediately after mixing to enjoy the creaminess at its best.
