Mac And Cheese Recipe

Main Course

1. 1

   Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish.

2. 2

   Bring 4 cups water to a boil in a large pot. Add 1 teaspoon salt. Add the elbow macaroni and cook until al dente, about 7 minutes. Drain and set aside.

3. 3

   In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 2 tablespoons flour to form a roux and cook 1–2 minutes until the mixture smells lightly nutty.

4. 4

   Slowly whisk in 1.5 cups milk and 0.5 cup heavy cream. Bring to a gentle simmer and cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes.

5. 5

   Stir in 0.5 teaspoon Dijon mustard, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Add 2 cups shredded white cheddar cheese and stir until melted and smooth.

6. 6

   Fold the drained macaroni into the cheese sauce, stirring until evenly coated. If the sauce is too thick, loosen with a splash of milk.

7. 7

   Transfer the macaroni and cheese to the prepared baking dish. Sprinkle 0.5 cup breadcrumbs over the top and drizzle 1 tablespoon melted butter over the breadcrumbs.

8. 8

   Bake in the preheated oven for 15–20 minutes, until the top is golden and bubbling. For a crisper top, broil for an additional 1–2 minutes watchfully.

9. 9

   Remove from oven and let rest 5 minutes before serving.