Description
A comforting dish of pasta and gooey cheese that’s perfect for gatherings or a cozy night in.
Ingredients
Scale
- 8 oz (225g) elbow macaroni (or pasta of choice)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan (optional)
- Salt, to taste
- Black pepper, to taste
- Pinch of paprika or mustard powder (optional)
Instructions
- Cook the pasta: Start by boiling a large pot of salted water. Add the elbow macaroni and cook until al dente, usually about 7-9 minutes. Drain and set aside.
- Make the roux: In a saucepan over medium heat, melt the butter. Whisk in the flour for 1-2 minutes until it becomes a smooth roux.
- Add milk: Slowly pour in the milk while continually whisking. Cook for about 3-5 minutes, stirring often, until it thickens slightly.
- Incorporate cheese: Lower the heat and add the cheddar and optional Parmesan. Stir until melted and creamy.
- Season the sauce: Add salt, black pepper, and optional spices. Stir to distribute seasonings evenly.
- Combine pasta and sauce: Add the cooked pasta to the cheese sauce, stirring until coated.
- Bake (optional): Preheat oven to 375°F (190°C). Transfer to a baking dish, sprinkle with cheese or breadcrumbs, and bake for 15-20 minutes until golden and bubbly.
Notes
For a thicker sauce, use less milk or more flour in the roux. Consider adding vegetables for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop or Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg