Classic Mac & Cheese Recipe
Gruyère & sharp cheddar bechamel, topped with bread crumbs. Add bacon 2 / cauliflower & mushrooms 4 / mojo pork 5
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 2
- 3
Add Milk
Gradually whisk in the milk, continuing to stir until the sauce thickens, about 5-7 minutes.
- 4
Add Cheese
Remove from heat and stir in the Gruyère and sharp cheddar cheese until melted and smooth. Season with salt and black pepper.
- 5
Combine Pasta and Sauce
Add the cooked macaroni to the cheese sauce and stir until well combined.
- 6
Bake
Preheat your oven to 350°F (175°C). Transfer the macaroni and cheese mixture to a greased baking dish. Top with bread crumbs.
- 7
Final Cooking
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.