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.

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 stick Butter (8 tablespoons)
1/2 cup all purpose flour
4 cups warm milk
1 1/4 lb extra sharp cheddar cheese (shredded and divided)
1/2 lb aged cheddar (shredded)
1 tablespoon onion powder
1 teaspoon garlic powder
1 tablespoon spicy brown mustard

Instructions

Cook the macaroni noodles by following the instructions on the box, drain then set aside.
Next add a medium saucepan to low heat. When the saucepan is warm add the butter and when the butter melts completely, whisk in the flour. Mix until fully combine, then continue to cook stirring often for about 3 minutes.
Then add the warm milk while continuing to stir. Increase the heat to medium and bring the sauce to a low boil, stirring continuously to prevent burning. Continue to cook until the sauce thickens and is smooth and creamy (see image in the step by step write up above).
Remove the sauce from the heat, then add the garlic powder, onion powder and mustard. Whisk until smooth and fully combined with the sauce.
Next, set aside 2 cups of the extra sharp shredded cheddar cheese. Then combine the remaining extra sharp cheddar and the aged cheddar. Add half of the shredded cheeses to the sauce and mix in until it melts.
Then add the cooked macaroni noodles to the sauce if the saucepan is large enough. Or add the noodles to a bowl and pour the sauce over it. Then add the remaining shredded cheese and mix well to combine.
Pour the combined pasta, cheese sauce, shredded cheese mixture into a greased casserole dish. Then top with the 2 cups of shredded cheese you set aside earlier, completely covering the top of the macaroni in an even layer.
When ready to bake, preheat your oven to 350°F then place the casserole dish on a baking sheet (in case there is any spillage) and bake for 45 minutes. The top will be nice and golden brown and the macaroni will be very bubbly.
Remove from the oven and let cool for 15 minutes before serving.

Notes

Once you pour the mac and cheese into a greased casserole, you can cover and refrigerate for up to 3 days before baking.

Nutrition