Easy Macaroni and Cheese Recipe

Ingredients

• 400gElbow macaroni
• 60gUnsalted butter
• 60gAll-purpose flour
• 700mlMilk (whole or 2%)
• 300gCheddar cheese, shredded (sharp or mild)
• 100gGruyere or Monterey Jack, shredded
• 1 tspDijon mustard
• 1/4 tspNutmeg (pinch)
• to tasteSalt and black pepper
• 1/2 cupBreadcrumbs (optional, for topping)

Nutrition

Per serving, estimated

Calories

580 kcal

Protein

25 g

Carbs

50 g

Fat

30 g

Steps

1. 1

   Preheat oven to 190°C (375°F). Cook macaroni according to package directions until al dente. Drain well.

2. 2

   While pasta cooks, prepare cheese sauce: Melt butter in a large saucepan or Dutch oven over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux.

3. 3

   Gradually whisk in milk until smooth. Bring to a gentle simmer, stirring constantly, until sauce thickens.

4. 4

   Remove from heat. Stir in shredded cheeses, Dijon mustard, nutmeg, salt, and pepper until all cheese is melted and sauce is smooth and creamy.

5. 5

   Add the drained macaroni to the cheese sauce and stir until evenly coated.

6. 6

   Pour the macaroni and cheese into a 9x13 inch baking dish. If desired, sprinkle with breadcrumbs on top.

7. 7

   Bake for 20-25 minutes, or until bubbly and the topping is golden brown. Let stand for 5 minutes before serving.