Mac and cheese is the quintessential comfort food. While there are endless variations of mac and cheese recipes (I will be posting one variation later this week), this recipe is a classic mac and cheese because sometimes you just want the traditional version. Even though some people only eat it around the holidays or for special occasions, this recipe in easy enough to make for a weeknight dinner. Let me know if you like it.
Serving size: 6
Active time: 8 minutes
Inactive time: 37 minutes
16 oz elbow macaroni
1/4 C. unsalted butter
1 t. salt
1/2 t. pepper
1/2 t. ground mustard
1 t. Worcestershire sauce
2 C. whole milk
4 C. shredded mild cheddar
1. Pre-heat oven to 350 degrees.
2. Cook pasta according to the package directions.
3. When the pasta is done cooking, strain but don’t rinse, and season to taste. I used granulated garlic, seasoning salt, ground black pepper.
4. On medium-high heat melt butter. Stir in flour, salt, pepper, mustard, Worcestershire sauce. Cook stirring constantly, until mixture is smooth and bubbly which takes approximately 1 minute. (The roux should be blonde).
5. Whisk in milk slowly, whisk constantly until mixture is thick, creamy, and bubbly.
6. Stir in 2 C. cheese and seasoned elbow pasta. Mix until combined and well coated.
7. Pour the mac and cheese into a greased pan, smooth so the mac and cheese is leveled, top with remaining 2 C. of cheese, and sprinkle ground pepper on top of the cheese.
8. Bake uncovered for 25 minutes. When the mac and cheese is done serve it hot and enjoy!
- Whole wheat pasta can be substituted.
- Any dairy substitute can be used for the milk.
- Any dairy free substitute can be used for the cheese.
- Any dairy cheese can be substituted or added to this recipe.