Classic Macaroni and Cheese
This creamy and comforting macaroni and cheese features tender pasta coated in a rich, cheesy sauce. It's a simple yet satisfying dish perfect for a weeknight meal or a cozy gathering.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 726 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 225 gelbow macaroni, uncooked
- 45 gunsalted butter
- 30 gall-purpose flour
- 480 mlmilk, warm
- 250 gcheddar cheese, shredded
- 50 ggruyere cheese, shredded(optional)
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 0.13 tspnutmeg, ground
topping
- 30 gbread crumbs, panko(optional)
- 1 tbspbutter, melted(optional)
Equipment
2-quart baking dish · saucepan · large pot · whisk · oven
The method
Step by step
- 1
Preheat your oven to 190°C (375°F). Grease a 2-quart baking dish.
About 5 min
- 2
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.
About 10 min
Cook’s note: Do not overcook the pasta, as it will continue to cook in the oven.
- 3
While the pasta cooks, melt the unsalted butter in a medium saucepan over medium heat.
About 2 min
- 4
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. It should be light golden in color.
About 2 min
Cook’s note: Cooking the flour well removes any raw flour taste.
- 5
Gradually whisk in the warm milk, a little at a time, until smooth and no lumps remain. Continue to whisk until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.
About 7 min
Cook’s note: Using warm milk helps prevent lumps.
- 6
Remove the saucepan from the heat. Stir in the cheddar cheese, gruyere cheese (if using), salt, black pepper, and nutmeg until the cheese is completely melted and the sauce is smooth.
About 3 min
- 7
Drain the cooked elbow macaroni well and add it to the cheese sauce. Stir to combine thoroughly, ensuring all the pasta is coated.
About 1 min
- 8
Pour the macaroni and cheese mixture into the prepared baking dish.
About 1 min
- 9
If desired, combine the bread crumbs with the melted butter and sprinkle evenly over the top of the macaroni and cheese.
About 1 min
Cook’s note: This step is optional but adds a nice crispy topping.
- 10
Bake for 20-25 minutes, or until bubbly and the top is lightly golden brown.
About 25 min
Cook’s note: For extra browning, you can briefly broil for the last minute, watching carefully.
Per serving
Nutrition
- Calories
- 725.7kcal
- Protein
- 32.8g
- Carbs
- 59.9g
- Fat
- 39.1g
- Fibre
- 1.8g
- Sugar
- 8.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover macaroni and cheese in an airtight container in the refrigerator.
Reheat in the microwave or oven until warmed through, adding a splash of milk if it seems dry.
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