Homemade Macaroni and Cheese Recipe
Overview
A classic, comforting recipe for homemade macaroni and cheese, this dish is crafted with simple ingredients that deliver creamy, rich flavors, ideal for a cozy dinner. Made with a smooth cheese sauce, whole milk, and tender pasta, it pairs perfectly with a side of garlic bread for a satisfying winter meal.
| Recipe Details | |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
| Cuisine | Italian-inspired |
| Course | Dinner |
| Dietary Preference | Vegetarian |
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Whole Milk | 1 1/2 cups | Pre-warmed to avoid curdling |
| Unsalted Butter | 1 tablespoon | Adds richness to the cheese sauce |
| Whole Wheat Flour | 2 teaspoons | For thickening the sauce |
| Salt | 1 teaspoon | To season the sauce |
| Elbow Pasta | 2 cups | Cooked until al dente |
| Extra Sharp Cheddar Cheese | 1/4 cup | Grated, for a sharp, cheesy flavor |
| Salt (for pasta cooking water) | To taste | Helps season the pasta |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 12 g |
| Carbohydrates | 45 g |
| Fats | 10 g |
| Fiber | 3 g |
| Calcium | 150 mg |
Instructions
-
Prepare the Milk:
- Place a small saucepan on medium heat and add the whole milk.
- Warm the milk just until it starts to bubble at the edges. Avoid bringing it to a full boil.
- Once warm, remove the milk from the heat and set aside.
-
Make the Roux (Base for Cheese Sauce):
- In a heavy-bottomed pot, melt the butter over medium heat.
- Once melted, add the whole wheat flour to the pot, whisking constantly.
- Continue whisking the butter-flour mixture until it reaches a light golden-brown color, about 3–4 minutes.
-
Incorporate the Milk:
- Remove the pot from heat, and gradually pour the warm milk into the butter-flour mixture while whisking continuously.
- Continue to whisk as you add the milk, ensuring a smooth, lump-free texture.
-
Thicken the Cheese Sauce:
- Return the pot to medium-high heat and continue whisking for 2–3 minutes.
- Once the sauce thickens to a silky consistency, add salt and stir well.
-
Cook the Pasta:
- While preparing the sauce, bring a large pot of salted water to a boil.
- Add the elbow pasta and cook according to the package instructions until al dente.
- Drain the pasta and rinse under cold water to prevent further cooking.
-
Combine Cheese and Sauce:
- Add the grated extra sharp cheddar cheese to the prepared sauce.
- Cook on medium heat, stirring until the cheese melts smoothly into the sauce.
-
Mix in the Pasta:
- Add the cooked pasta to the pot with the cheese sauce.
- Stir gently to coat the pasta evenly and heat for an additional 5 minutes until the dish is hot and creamy.
-
Serve:
- Spoon the macaroni and cheese into serving bowls.
- Serve warm, accompanied by a slice of garlic bread or a fresh green salad for a complete, comforting meal.
Tips for the Perfect Macaroni and Cheese:
- Quality Cheese: Choose an extra sharp cheddar for a bold, tangy flavor that complements the creamy sauce.
- Consistent Whisking: When making the roux and incorporating milk, consistent whisking is essential for a smooth sauce.
- Whole Milk for Creaminess: Whole milk provides the best texture and richness; lower-fat options may result in a thinner sauce.
Enjoy this simple yet indulgent dish as a delightful main course, perfect for chilly evenings or any time you’re craving a taste of homemade comfort.
