Description
Creamy, classic macaroni and cheese embodies comfort from American kitchens. Rich cheddar sauce envelops tender pasta, delivering a nostalgic blend of simple ingredients that promise warmth and satisfaction in each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 cups elbow macaroni noodles (473 ml)
- 2 ¼ cups sharp cheddar cheese, grated (540 ml)
- 2 cups milk (473 ml)
Seasoning and Flavoring:
- ½ onion, minced
- 1 bay leaf
- ¼ teaspoon paprika
- ¼ teaspoon dry mustard
- Salt and pepper to taste
Binding and Topping Ingredients:
- 3 tablespoons butter
- 2 tablespoons flour
- ½ cup fresh breadcrumbs (120 ml)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a baking dish with a light coating of oil or cooking spray.
- Cook the pasta in a large pot of salted water according to the package instructions until al dente, then drain and set aside.
- Create a smooth roux by melting butter in a saucepan over medium heat, gradually whisking in flour, and stirring continuously for 2-3 minutes until the mixture turns a light golden color.
- Slowly pour in the milk, whisking constantly to prevent lumps from forming, then add mustard, finely chopped onion, bay leaf, and ground black pepper.
- Simmer the sauce on low heat, stirring frequently, for 12-15 minutes until it thickens and becomes creamy, removing the bay leaf near the end of cooking.
- Remove the sauce from heat and fold in two-thirds of the grated cheese, stirring until completely melted and incorporated, then season with salt and pepper to taste.
- Gently mix the cooked pasta into the cheese sauce, ensuring each noodle is evenly coated.
- Transfer half of the macaroni and cheese mixture into the prepared baking dish, sprinkle with half of the remaining cheese, then add the rest of the pasta and top with the final cheese layer.
- Melt additional butter in a small skillet and toast the breadcrumbs until they become golden and fragrant, then evenly distribute over the top of the dish.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbling and the breadcrumb topping is crisp and lightly browned.
- Allow the macaroni and cheese to rest for 5-7 minutes before serving to help the sauce set and make portioning easier.
Notes
- Discover the secret to perfectly textured pasta by cooking it just shy of fully done, letting residual heat in the oven complete the cooking process without turning it soggy.
- Master the roux technique by whisking continuously, creating a silky-smooth base that guarantees a luxurious, creamy sauce without any unwelcome lumps.
- Transform ordinary cooking water into a flavor powerhouse by generously salting it, ensuring every strand of pasta is seasoned from the inside out.
- Elevate your sauce’s depth by gently warming milk with aromatic onion and bay leaf, releasing subtle nuanced flavors that will make your dish extraordinary.
- Give your mac and cheese a moment of peaceful rest after baking, allowing the bubbling, cheesy goodness to settle and intensify its rich, comforting flavors.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 517 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg