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The Ultimate Guide to Good Old-Fashioned Mac and Cheese


  • Author: M

Ingredients

Scale
  • 1 lb elbow macaroni
  • 4 cups sharp cheddar cheese, shredded
  • 2 cups milk
  • 1 cup heavy cream
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/2 tsp mustard powder
  • Salt and pepper, to taste
  • 1/2 cup breadcrumbs (optional for topping)

Instructions

  • Cook the Pasta
    Boil the elbow macaroni in salted water until al dente. Drain and set aside.
  • Prepare the Roux
    In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to form a smooth paste.
  • Make the Cheese Sauce
    Gradually whisk in the milk and heavy cream, stirring until the mixture thickens. Add the mustard powder, salt, and pepper to taste. Slowly add 3 cups of the cheddar cheese, stirring until melted and smooth.
  • Combine Pasta and Sauce
    Add the cooked pasta to the cheese sauce, mixing until the pasta is fully coated.
  • Bake (Optional)
    Transfer the mac and cheese to a greased baking dish. Sprinkle the remaining cheddar cheese and breadcrumbs on top if desired. Bake at 350°F (175°C) for 20-25 minutes until bubbly and golden on top.
  • Serve
    Let cool slightly before serving. Enjoy your good old-fashioned mac and cheese!