Classic Macaroni and Cheese

Classic macaroni and cheese starts with a rich roux base and ends with creamy, cheesy mac and cheese baked to golden brown perfection. Serve this comforting side dish with a simple weeknight dinner or part of a holiday meal.

Course Pasta

Cuisine American

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Prep Time 45

Cook Time 45

Total Time 1 30

Servings

Calories 650kcal

Author Althea Brown

Equipment

Saucepan
Casserole Dish

Ingredients

1 lb elbow macaroni noodles
1 lb extra sharp cheddar cheese + 4 ounces for the crust
1/2 lb aged cheddar
4 cups warm milk
1 stick Butter (8 tablespoons)
1 tablespoon onion powder
1/2 cup all purpose flour
1 teaspoon garlic powder
1 tablespoon spicy brown mustard

Instructions

Preheat oven to 350 °F.
Shred cheese together and set aside. Keep 4 ounces for crust topping separately.
Cook the macaroni noodles by following instructions on the box.
Then drain noodles and return to the pot or place in a large mixing bowl.
Melt butter in a medium saucepan on low heat.
Once butter is completely melted add flour. Stir together until flour is completely mixed into the melted butter.
Cook butter and flour mixture for 3 minutes, then add warmed milk.
Increase heat to medium and bring milk to a boil while continuously stirring to prevent burning.
Once milk comes to a boil reduce the heat to low and and continue to stir until mixture forms a creamy translucent sauce and coats the back of a wooden spoon.
Remove sauce completely from the heat.
Add garlic powder, onion powder and mustard and whisk together to smoothly combine with sauce.
Divide shredded cheese (excluding the cheese reserved for the topping) into 2.
Add 1/2 to the sauce, stirring with a wooden spoon until is it melted and forms a creamy cheese sauce.
Then add the sauce to the cooked pasta and mix together.
Combine the remaining 1/2 of the shredded cheese with the pasta and cheese sauce mixture and gently stir together.
Pour the mixed pasta, cheese sauce, shredded cheese combination into a greased casserole dish and top with the shredded cheese set aside for the crust.
Place on the middle rack of the oven.
Bake for 45 minutes.
Remove from the oven and let cool for 15 minutes before serving.

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