Classic Homemade Mac and Cheese with a simple, creamy cheese sauce, baked to perfection in the oven.
PREPARATION TIME
Ingredients
1/2 lb uncooked elbow macaroni , about 1 ½ cups
3 tablespoons butter
2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups milk , any kind
3/4 cup half and half
2 1/2 cups shredded cheddar cheese*
Instructions
Notes
High quality aged cheddar cheese will give you a stronger taste and smoother texture. More mild and inexpensive cheddar cheeses will have less flavor and almost a grittier taste.
Use fresh grated cheese. Pre-shredded store-bought cheese will not melt the same as freshly grated cheese, and grating the cheese helps it melt smoothly and evenly in the sauce.
Bring the cheese to room temperature. I like to grate the cheese very first, before moving forward with the recipe. That allows it to sit at room temperature while I prepare the white sauce.
Use low heat. In order for the cheese to melt properly and smoothly we want it to have gradual changes in temperature (like how we shredded it and allowed it to come to room temperature at the beginning of the recipe). When it’s time to add the cheese to the white sauce, remove the sauce from heat and let it cool for a few minutes. It only needs to be warm enough to melt the cheese.
Don’t over-stir the sauce once the cheese has melted. Add the noodles and quickly assemble in pan and put into the oven.
