How to Make the Perfect Mac and Cheese
This recipe makes The Perfect Mac and Cheese every time! It's an incredibly creamy, cheesy, and delicious comfort dish that you will fall in love with.
Servings 6 servings
Stove or Dutch Oven
- 3/4 pound dry small pasta I used elbow
- 1 stick unsalted butter
- 1/2 cup all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2-2 1/2 cups milk I use 2%
- 2 cups finely shredded mild cheddar cheese
Cook pasta according to package directions. I recommend cooking the pasta a minute less than the directions. Drain and set aside for a few minutes.
To prepare roux, melt butter into a medium saucepan over medium heat. Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux gets slightly darker. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in cheese until melted.
Transfer cooked pasta to large dutch oven or pot over low heat. Pour cheese sauce over top, stirring to combine. This is a thick and creamy sauce. To thin the sauce, add a few tablespoons of milk at a time until at desired consistency.
Calories: 451kcal | Carbohydrates: 55g | Protein: 20g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 661mg | Potassium: 282mg | Fiber: 2g | Sugar: 6g | Vitamin A: 510IU | Calcium: 375mg | Iron: 1.5mg