Description
This mac and cheese recipe delivers a creamy, cheesy dish perfect for any occasion. You can bake it, cook it on the stovetop, or adapt it to your dietary needs.
Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 4 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- Salt and pepper to taste
Instructions
- Cook macaroni according to package directions. Drain well.
- In a large saucepan, melt butter over medium heat. Whisk in flour until smooth.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat and simmer for 5 minutes, stirring occasionally.
- Remove from heat and stir in cheddar and Gruyere cheese until melted and smooth.
- Season with salt and pepper to taste.
- Add cooked macaroni to cheese sauce and stir to coat.
- Serve immediately or bake in a greased baking dish at 350°F (175°C) for 20 minutes, or until golden brown.
Notes
- For a creamier mac and cheese, use whole milk.
- You can add other cheeses, such as Monterey Jack or Parmesan.
- For a gluten-free option, use gluten-free macaroni and gluten-free all-purpose flour.
- Add breadcrumbs on top before baking for a crispy topping.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg