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.
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
Instructions
- Preheat the oven to 375ºF.
- Cook the elbow pasta in a large pot of salted boiling water until al dente, according to package instructions.
- Heat the milk in a small saucepan until it starts bubbling, at which point take it off the heat.
- In a large pot, add the butter and melt it down. Then, add the flour and stir until it forms a thick paste.
- Whisk in the hot milk and cook on medium heat for another 2-3 minutes until thickened.
- Take the sauce off the heat and add the shredded cheese, salt, pepper, cayenne, and nutmeg. Stir until the cheese melts.
- 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.
- 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.