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I personally use and love these products in my kitchen. I only recommend what I trust!
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This isn't your average boxed mac and cheese, my friends. This is the real deal—a comforting, creamy, cheesy masterpiece that's surprisingly easy to make on a busy weeknight. I developed this recipe after a particularly grueling day at work; I craved something delicious and simple, and this was the answer. One of my friends told me about their fun hiking experience in the mountains. I know that sometimes the simplest things bring the most joy, and that's exactly what this mac and cheese recipe aims to provide.
The secret to truly great mac and cheese lies in a few key elements: a perfectly cooked roux (that buttery, floury base), an irresistible blend of cheeses, and, of course, the love you put into it. Remember that time I accidentally set off the fire alarm trying to make crème brûlée? This recipe is way less risky, but equally rewarding. No need to fret, if you follow the instructions carefully you'll end up with something fantastic. This is a fun recipe, not a high-stakes experiment!
Required Equipments
- 9x13 inch baking dish
- large saucepan
- whisk
- measuring cups and spoons
- colander
Weeknight Mac and Cheese: Frequently Asked Questions
Weeknight Mac and Cheese
A simple yet supremely satisfying weeknight mac and cheese recipe, perfect for busy families or anyone craving a classic comfort food.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly bubbly and gooey finish.
- Cook the pasta: Bring a large pot of salted water to a boil. Add 1 pound of elbow macaroni and cook according to package directions, until al dente (a little firm to the bite). Drain the pasta in a colander and set aside. Don't rinse—we need that pasta starch for a creamy sauce!
- Make the cheese sauce: In a large saucepan, melt 1/2 cup (1 stick) of butter over medium heat. Once melted, whisk in 1/2 cup of all-purpose flour. Cook for 1-2 minutes, stirring constantly, to make a roux. This will thicken the sauce. If you burn the roux, start over! It happens to the best of us. Just grab another stick of butter.
- Gradually whisk in 3 cups of milk. Stir until the mixture is smooth and creamy. Bring to a simmer, stirring frequently, until the sauce thickens slightly. You know you're there when it coats the back of a spoon like a luxurious velvety dream.
- Reduce the heat to low. Stir in 2 cups of shredded sharp cheddar cheese, 1 cup of shredded Gruyere cheese (or any other cheese you fancy!), and 1/4 teaspoon of salt. Continue stirring until the cheese is completely melted and the sauce is smooth and creamy. This is my favorite part. The moment of cheesy perfection.
- Stir in the cooked pasta: Add the drained macaroni to the cheese sauce and stir gently to coat every strand of pasta evenly. The sauce should nicely cling to the pasta, making each bite a delicious, cheesy adventure.
- Pour into a baking dish: Transfer the macaroni and cheese mixture to a greased 9x13 inch baking dish. Sprinkle a little extra cheese on top for good measure, because why not?
- Bake: Bake in the preheated oven for 20-25 minutes, or until golden brown and bubbly. Watch closely to avoid burning. You'll know it's perfect when you see those little crispy bits on the top!
- Let it rest (slightly): Remove from the oven and let it rest for a few minutes before serving. This allows the cheese sauce to set slightly, making it easier to serve without a total cheesy avalanche.
📝 Notes
- Adjust seasoning to your preference. Don't be shy with the cheese!
🍎 Nutrition
Calories: 450kcal
Protein: 15g
Fat: 25g
Carbohydrates: 60g
Fiber: 3g
Calcium: 700mg
