Description
Say goodbye to the boxed stuff. This from-scratch macaroni and cheese is velvety, cheesy, and made with pantry staples. Perfect for a cozy weeknight or a crowd-pleasing side.
Ingredients
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8 oz elbow macaroni (about 2 cups dry)
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¼ cup butter
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¼ cup all-purpose flour
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½ tsp salt
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Freshly cracked black pepper, to taste
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2 cups milk (whole milk for richest flavor)
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2 cups freshly shredded sharp cheddar cheese
Chef’s Tips:
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Cook pasta al dente; it will finish cooking in the sauce.
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Let milk sit at room temperature for 10–15 minutes to avoid a grainy sauce.
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Shred your own cheese from a block for the smoothest melt.
Instructions
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Cook the Pasta:
Boil macaroni in salted water until al dente. Drain but do not rinse. Set aside. -
Make the Roux:
In the same pot, melt butter over medium heat. Sprinkle in flour and whisk constantly for 1–2 minutes until slightly nutty and smooth. Season with salt and pepper. -
Add Milk:
Slowly whisk in milk, a splash at a time, to prevent lumps. Bring to a gentle simmer, whisking until thickened (3–5 minutes). -
Add Cheese:
Turn off heat. Gradually stir in shredded cheddar, one handful at a time, until fully melted and smooth. -
Combine Pasta and Sauce:
Add drained macaroni to the pot and fold until every noodle is coated in cheesy goodness.
Notes
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Grainy/Oily Sauce: Cheese added over high heat or pre-shredded cheese may cause this. Melt cheese off the heat.
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Too Thick: Whisk in warm milk, a tablespoon at a time.
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Too Thin: Simmer a few more minutes or whisk in a flour-milk slurry (1 tbsp flour + 2 tbsp cold milk).
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Make-Ahead: Assemble and refrigerate for up to 2 days. Add a splash of milk when reheating in the oven at 350°F (175°C) for 20–30 minutes.