Classic Mac and Cheese
A creamy, cheesy, and comforting American classic. Perfect as a main course or a side dish.
- 1 lb elbow macaroni
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 tsp Dijon mustard
- 3 cups shredded sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
- to taste salt and black pepper
For a richer flavor, use a mix of cheeses like Gruyère or Monterey Jack along with the cheddar.
- 1
Cook macaroni according to package directions. Drain and set aside.
- 2
In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux.
- 3
Gradually whisk in the milk until smooth. Bring to a simmer and cook for 2-3 minutes, until it starts to thicken.
- 4
Remove from heat and stir in the Dijon mustard, salt, and pepper.
- 5
Gradually stir in the cheddar and Parmesan cheeses until fully melted and the sauce is smooth.
- 6
Add the cooked macaroni to the cheese sauce and stir to combine.
- 7
Serve immediately, or transfer to a baking dish, top with more cheese or breadcrumbs, and broil until golden.