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Homemade Mac and Cheese

This mac and cheese has got everything you could possibly want: classic elbow pasta (which you could sub out) cooked to perfection, a cheesy sauce, and crunchy bread crumbs on top. The process is as follows: you cook the pasta, make the sauce, combine them in a baking dish, sprinkle over breadcrumbs, and bake until crispy.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 people
Course: Dinner
Cuisine: American, French
Calories: 423
Ingredients Method Notes

Ingredients
  

  • 3 tbsp butter
  • 1/3 cup flour
  • 2 1/2 cups milk
  • 2 1/2 cups shredded cheese mozzarella, gruyere, and/or cheddar
  • 1 lb elbow pasta 16oz, you can substitue for other types of pasta as well
  • 1/4 cup breadcrumbs
  • 2 tbsp parmesan
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 pinch cayenne
  • 1 pinch nutmeg

Method
 

  1. Preheat the oven to 375ºF.
  2. Cook the elbow pasta in a large pot of salted boiling water until al dente, according to package instructions.
  3. Heat the milk in a small saucepan until it starts bubbling, at which point take it off the heat.
  4. In a large pot, add the butter and melt it down. Then, add the flour and stir until it forms a thick paste.
  5. Whisk in the hot milk and cook on medium heat for another 2-3 minutes until thickened.
  6. Take the sauce off the heat and add the shredded cheese, salt, pepper, cayenne, and nutmeg. Stir until the cheese melts.
  7. Add the cooked elbow pasta and stir until the pasta is evenly covered in sauce. Pour into a baking dish and sprinkle over the breadcrumbs and parmesan.
  8. Bake in the preheated oven for 40 minutes, until the sauce is bubbling and the breadcrumbs are golden and crispy on top. Enjoy!

Notes

  • Macros: 52.9 g carbohydrates, 15.1 g fat, 20.3 g protein
  • See blog post for more detailed instructions and descriptions.