Macaroni & Cheese Recipe
Recipe information
Make Macaroni & Cheese in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Macaroni & Cheese
Macaroni & Cheese
1. Cook the pasta
Bring 4 cups water and 1 tsp kosher salt to a rolling boil in a medium saucepan. Add 2 cups elbow macaroni and cook uncovered, stirring occasionally, until just tender (about 7–8 minutes). Do not overcook; the pasta will finish cooking in the sauce. Reserve 1/4 cup of the pasta cooking water, then drain the macaroni and set aside.
2. Make the roux
In the same saucepan over medium heat, melt 2 tbs unsalted butter. Sprinkle in 2 tbs all-purpose flour and whisk continuously for 1–1½ minutes until the mixture smells slightly nutty and the raw flour taste is gone, but do not let it brown.
3. Add milk and thicken
Slowly pour in 1.75 cups whole milk while whisking to avoid lumps. Continue to cook and whisk for 3–4 minutes until the sauce thickens and coats the back of a spoon. If it becomes too thick, whisk in up to the reserved 1/4 cup pasta water, 1 tablespoon at a time, until you reach a creamy consistency.
4. Finish the cheese sauce
Lower the heat to low. Stir in 0.5 tsp Dijon mustard, 0.25 tsp ground black pepper, and 0.25 tsp paprika (if using). Gradually add 2 cups grated yellow cheddar and 0.5 cup white cheddar, a handful at a time, stirring until melted and smooth. Taste and adjust seasoning with a tiny pinch of salt if needed (children's preference: keep mild). Remove from heat.
5. Combine pasta and sauce
Add the drained macaroni to the cheese sauce and gently fold until all pasta is coated. If the mixture seems too thick or sticky, stir in up to the reserved pasta water, 1 tablespoon at a time, until saucy and creamy.
6. Optional breadcrumb topping and bake (for a warm, kid-friendly crisp)
Preheat the broiler to low or oven to 375°F (190°C) if you prefer baking. Toss 0.5 cup bread crumbs with 1 tsp olive oil or melted butter. Transfer macaroni and cheese to a small ovenproof dish, sprinkle the breadcrumbs evenly on top, and place under the broiler for 1–3 minutes—or bake at 375°F for 8–10 minutes—just until crumbs are golden. Watch closely to prevent burning.
7. Serve
Let cool for 2–3 minutes (children’s serving temperature). Garnish with 1 tsp chopped fresh parsley if desired. Serve warm.
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