This recipe describes how to make “Good Ole Fashion Mac and Cheese,” a classic comfort food characterized by tender elbow macaroni baked in a rich, creamy cheese sauce, often with a golden, bubbly top. The image shows a close-up of a baking dish filled with this beloved dish, with visible elbow macaroni submerged in a luscious, melted cheese sauce, and a slightly browned, speckled crust from baking. This dish is a quintessential casserole, perfect as a hearty side dish or a satisfying main course for any meal. Its simplicity and universal appeal make it a timeless favorite.
Ingredients:
- 8 oz (about 2 cups dry) elbow macaroni
- ¼ cup (57g) unsalted butter
- ¼ cup (30g) all-purpose flour
- 3 cups (720ml) whole milk, warmed
- 2 cups (about 8 oz or 226g) shredded sharp cheddar cheese, divided (or a blend of cheeses like cheddar, Gruyère, Monterey Jack)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Optional: Pinch of cayenne pepper or paprika for a subtle kick and color
Equipment:
- Large pot for boiling macaroni
- 9×13 inch baking dish (or an 8×8 inch for a thicker mac and cheese)
- Large saucepan or Dutch oven for cheese sauce
- Whisk
- Wooden spoon or rubber spatula
- Colander
- Grater (if using block cheese)
Instructions:
Part 1: Cook the Macaroni
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Boil Water: Bring a large pot of salted water to a rolling boil.
- Cook Macaroni: Add the 8 oz elbow macaroni to the boiling water. Cook according to package directions until al dente, meaning it should be firm to the bite but not mushy. It will continue to cook in the oven, so slightly undercooking it is ideal.
- Drain: Once cooked, drain the macaroni thoroughly in a colander. Do not rinse. Set aside.
Part 2: Make the Cheese Sauce (Roux-Based Béchamel)
- Melt Butter: In a large saucepan or Dutch oven, melt ¼ cup unsalted butter over medium heat.
- Make Roux: Once the butter is melted and slightly bubbling, sprinkle in the ¼ cup all-purpose flour. Whisk constantly for 1-2 minutes until the mixture forms a smooth paste (this is your roux) and smells slightly nutty. This cooks out the raw flour taste.
- Whisk in Milk: Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and thickens to a creamy consistency, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
- Add Cheese and Seasoning: Remove the saucepan from the heat. Add 1½ cups of the shredded cheddar cheese (reserving ½ cup for the topping). Stir continuously until the cheese is completely melted and incorporated into the sauce, creating a smooth, rich cheese sauce. Stir in the salt, black pepper, and optional cayenne or paprika. Taste and adjust seasoning as needed.
Part 3: Combine and Bake
- Combine Macaroni and Sauce: Add the drained cooked macaroni to the cheese sauce in the saucepan. Stir gently but thoroughly until all the macaroni is evenly coated with the cheese sauce.
- Transfer to Baking Dish: Pour the macaroni and cheese mixture into your prepared 9×13 inch baking dish (or 8×8 inch). Spread evenly. The image shows the macaroni and cheese filling a rectangular baking dish.
- Top with Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the macaroni and cheese. This will create a delicious golden crust.
- Bake: Bake in the preheated oven for 20-30 minutes, or until the top is golden brown and bubbly, and the cheese sauce is hot throughout. The image shows a bubbly, golden top with darker specks, likely from pepper or paprika.
- Rest: Remove from the oven and let rest for 5-10 minutes before serving. This allows the sauce to set slightly and prevents it from being too runny.
Part 4: Serve
- Serve Warm: Serve hot as a comforting side dish or a main course.
- Serving Suggestions: Mac and Cheese pairs well with a variety of main dishes, from roasted chicken to barbecued ribs, or even a simple side salad like Marinated Cucumber, Onion, and Tomato Salad. It’s a versatile dish that can complement hearty meats like Braised Oxtail or Garlic Parmesan Fried Lamb Chops.
Tips for Success:
- Don’t Overcook Macaroni: Al dente pasta is key. Overcooked pasta will become mushy in the baked dish.
- Warm Milk: Using warm milk helps the roux incorporate smoothly and prevents lumps in your cheese sauce.
- Freshly Grated Cheese: For the best flavor and melt, use block cheese and grate it yourself. Pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy.
- Cheese Variety: While sharp cheddar is classic, experiment with other cheeses like Gruyère for nuttiness, Monterey Jack for meltiness, or even a touch of cream cheese for extra creaminess.
- Seasoning: Don’t forget to season the sauce adequately. A pinch of nutmeg can also enhance the cheesy flavor without being overpowering.
- Creaminess: For an even creamier mac and cheese, some recipes incorporate evaporated milk or a bit of heavy cream in addition to whole milk.
- Baked vs. Stovetop: This recipe focuses on baked mac and cheese, which develops a delicious crust. Stovetop mac and cheese is quicker but lacks that baked texture.
- Variations:
- Breadcrumb Topping: For an extra crispy topping, mix 1 cup of panko breadcrumbs with 2 tablespoons of melted butter and sprinkle over the top before baking.
- Protein Addition: Stir in cooked diced ham, bacon bits, shredded chicken, or ground beef for a more substantial meal.
- Vegetable Additions: Cooked peas, broccoli florets, or diced bell peppers can be added for extra nutrition and color.
- Comfort Food Comparison: Mac and cheese is the epitome of comfort food, much like a warm Peach Cobbler or a classic Pound Cake. It evokes a sense of nostalgia and homestyle cooking.
- Make Ahead: You can assemble the mac and cheese up to a day in advance. Cover and refrigerate. When ready to bake, add about 15-20 minutes to the baking time, or until heated through and bubbly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.