Get ready to experience mac and cheese like never before! This isn't just another ordinary pasta dish – this is a luxurious, creamy, and incredibly sharp cheddar mac and cheese that will transform your idea of comfort food forever. With a perfect balance of rich, melted cheese and perfectly cooked pasta, this recipe promises to be the most irresistible mac and cheese you've ever tasted. Whether you're looking for a quick family dinner or a crowd-pleasing side dish, this recipe is about to become your new go-to culinary masterpiece.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound elbow macaroni
- 4 cups sharp cheddar cheese, shredded
- 3 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon mustard powder
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente, typically 8-10 minutes. Drain the pasta in a colander and set aside.
- In a large, heavy-bottomed saucepan, melt the butter over medium heat. Once fully melted and bubbling, add the all-purpose flour and whisk continuously for 2-3 minutes to create a smooth roux. This will help thicken the sauce and remove the raw flour taste.
- Gradually pour in the milk, whisking constantly to prevent lumps from forming. Continue to cook and stir until the mixture thickens and begins to simmer, about 4-5 minutes.
- Reduce the heat to low and add the mustard powder, salt, and black pepper. Stir to incorporate the seasonings evenly into the white sauce.
- Remove the sauce from heat and add the shredded sharp cheddar cheese in several batches, stirring until each addition is completely melted and smooth before adding the next.
- Add the cooked macaroni to the cheese sauce, stirring gently to ensure every pasta piece is evenly coated with the creamy cheese mixture.
- Taste and adjust seasoning with additional salt and pepper if needed. If the sauce is too thick, thin it with a small amount of milk.
- Serve immediately while hot, garnishing with additional shredded cheese or fresh chopped parsley if desired.
Tips
- Always use freshly shredded cheese for the smoothest, most melty sauce. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
- Cook your pasta just until al dente – it will continue cooking slightly when mixed with the hot cheese sauce.
- Whisk your roux (butter and flour mixture) continuously to prevent burning and ensure a smooth base for your sauce.
- Add cheese off the heat to prevent separation and achieve a silky, creamy texture.
- If your sauce is too thick, gradually add a little warm milk to reach your desired consistency.
- For extra flavor, experiment with adding a pinch of garlic powder or a dash of hot sauce to the cheese sauce.
- Let the mac and cheese rest for 2-3 minutes after mixing to allow the sauce to set and become even creamier.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 25g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 90mg
