Macaroni & Cheese Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add 450 g elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.

Make roux

In a medium saucepan, melt 28 g unsalted butter over medium heat. Whisk in 16 g all-purpose flour to form a smooth roux; cook for 1-2 minutes to remove raw flour taste.

Prepare cheese sauce

Slowly whisk in 480 ml whole milk, continuing to whisk to avoid lumps. Bring to a gentle simmer and cook until the sauce thickens, about 5-7 minutes.

Finish cheese sauce

Remove from heat and stir in 225 g shredded cheddar cheese and 50 g grated Parmesan until melted and smooth. Season with 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp Dijon mustard (optional).

Combine pasta with cheese sauce

Add the drained macaroni to the cheese sauce and stir until evenly coated.

Optional bake topping

Optional bake: Transfer to a greased 9x13-inch baking dish. Toss 0.5 cups breadcrumbs with 1 tablespoon olive oil, then sprinkle over the top. Bake at 350°F (175°C) for 15-20 minutes until the top is golden and crisp.

Rest and serve

Let the macaroni and cheese rest for 5 minutes before serving to thicken slightly.