Imagine a creamy, cheesy masterpiece that transports you back to childhood memories and warm family gatherings. This isn't just any mac and cheese – this is a time-honored recipe passed down through generations, promising to revolutionize your comfort food experience. Prepare to discover the most mouthwatering, irresistibly rich macaroni and cheese that will have everyone begging for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 teaspoon mustard powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional)
Instructions
- Begin by gathering all your ingredients: 2 cups of elbow macaroni, 2 cups of shredded cheddar cheese, 1/2 cup of grated Parmesan cheese, 1/4 cup of butter, 1/4 cup of all-purpose flour, 2 cups of milk, 1 teaspoon of mustard powder, salt, and pepper to taste. If you wish to add breadcrumbs for a crunchy topping, have 1/2 cup ready as well.
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- Once cooked, drain the macaroni in a colander and set aside. Do not rinse, as you want the starch to help the cheese sauce adhere.
- In the same pot, melt 1/4 cup of butter over medium heat. Once melted, add 1/4 cup of all-purpose flour, whisking continuously to create a roux. Cook for about 1-2 minutes until the mixture is bubbly and slightly golden, ensuring you don’t let it brown.
- Gradually pour in 2 cups of milk while continuing to whisk. This will help prevent lumps from forming. Keep whisking until the mixture thickens and begins to bubble, which should take about 5-7 minutes.
- Once thickened, reduce the heat to low and stir in 2 cups of shredded cheddar cheese and 1/2 cup of grated Parmesan cheese. Mix until the cheese is fully melted and the sauce is smooth.
- Add 1 teaspoon of mustard powder, salt, and pepper to taste. Stir to combine, adjusting the seasoning as needed. This will enhance the flavor of your cheese sauce.
- Carefully fold the cooked macaroni into the cheese sauce, ensuring that every piece is well-coated with the creamy mixture.
- If you’re using breadcrumbs for a crunchy topping, preheat your oven to 350°F (175°C). Transfer the macaroni and cheese mixture into a greased 9x13 inch baking dish. Sprinkle the breadcrumbs evenly over the top.
- Bake in the preheated oven for 20 minutes, or until the top is golden brown and bubbly. If you prefer a crispier topping, you can broil it for an additional 2-3 minutes, but keep a close eye to prevent burning.
- Once done, remove from the oven and let it cool for a few minutes before serving. This will help the cheese sauce set a bit and make serving easier.
- Serve warm and enjoy your delicious Macaroni and Cheese a la Grammy with family and friends!
Tips
- • Use room temperature milk and cheese for smoother sauce integration • Grate your own cheese for maximum melting and flavor – pre-shredded cheese contains anti-caking agents that can affect texture • Don't overcook the pasta – aim for al dente, as it will continue cooking in the cheese sauce • Whisk continuously when making the roux to prevent burning and ensure a smooth base • For extra richness, substitute half-and-half for some of the milk • If the sauce is too thick, add a splash of milk to reach desired consistency • For a crispy top, use panko breadcrumbs instead of traditional breadcrumbs • Let the dish rest for 5-10 minutes after baking to allow the sauce to set
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 18g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 65mg
