Classic Macaroni and Cheese
A warm bowl of Classic Macaroni and Cheese featuring a rich, creamy cheese sauce that envelops each piece of pasta.
Ingredients
Pasta and Base
- 8 ounces elbow macaroni Cook al dente
- 2 tablespoons unsalted butter For the cheese sauce
- 2 tablespoons all-purpose flour For thickening the sauce
- 2 cups whole milk For the cheese sauce
Flavoring
- 1 teaspoon Dijon mustard Optional for flavor
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Cheeses
- 2 cups shredded sharp cheddar cheese Main cheese for flavor
- 1 cup shredded Gruyère cheese Adds creaminess
Toppings
- 1/2 cup breadcrumbs For topping
- 1 tablespoon olive oil For topping
Instructions
Cooking the Pasta
- Boil a large pot of salted water and cook the elbow macaroni according to the package directions until al dente, about 7-8 minutes. Drain and set aside.
Making the Cheese Sauce
- In the same pot, reduce heat to medium and melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour to form a roux.
- Gradually pour in 2 cups of whole milk while whisking to avoid lumps and continue to stir until thickened, about 5-7 minutes.
- Stir in Dijon mustard, garlic powder, onion powder, and season with salt and pepper.
- Add shredded cheddar and Gruyère cheese gradually, stirring until fully melted and creamy.
Combining and Baking
- Fold the cooked macaroni into the cheese sauce until well-coated.
- Preheat the oven to 350°F (175°C) and transfer the mixture to a greased 9×13-inch baking dish.
- Mix breadcrumbs with olive oil and sprinkle over the macaroni and cheese.
- Bake for 20-25 minutes or until golden and crispy.
Cooling and Serving
- Allow to cool for a few minutes before serving for easier portioning.
Notes
For the best results, use fresh breadcrumbs and don't overcook the pasta. Variations include adding cooked bacon or vegetables.