| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 8 ounces elbow pasta
- 1 tablespoon salted butter
- 8 ounces sharp Cheddar cheese, shredded
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- Kosher salt and freshly ground black pepper
- 8 ounces processed cheese, cut into small cubes
Instructions
- For the pan: Bring a pot of water to a boil. Add the pasta and cook until al dente according to the package instructions.
- Butter the bottom and sides of a 9-by-9-inch baking dish or aluminum pan. Add the cooked pasta.
- Preheat the oven to 350 degrees F.
- For the sauce: In a large pot over medium heat, add the butter and heat until melted. Add the flour and cook, stirring, until the mixture smells like popcorn, about 5 minutes. Slowly add the milk, stirring or whisking while adding. Taste and season the pot with salt and pepper. Add the cheese cubes and stir until melted.
- Pour the sauce over the pasta and gently shake the baking dish to settle the sauce in the nooks and crannies. Top with the shredded Cheddar and bake until the corners are brown, 25 to 30 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 838 |
| Total Fat | 52 g |
| Saturated Fat | 30 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 39 g |
| Cholesterol | 151 mg |
| Sodium | 855 mg |
Reviews
This is my go-to recipe from now on
I have several different ways of making mac and cheese, but this is delicious and is how I have made Mac and cheese most of my life. I however, do not like to bake mine, because I like it extra creamy. I just stir in the cheese sauce with the macaroni and it’s ready to go, topped with toasted bread crumbs.
Love this recipe, I add a tsp of garlic powder and onion powder to the flour rue and it was delicious. Also topped with panko bread crumbs as well as the cheddar cheese!
I made this tonight as a test run for thanksgiving. I’ve learned my lessons the hard way about making a recipe for the first time in a holiday. I can’t tell you if I used the exact amount of ounces for the cheeses, it was ooey, gooey and I have zero complaints. In fact, it’s a very forgiving recipe, I have a few toddlers running around my feet at all times and I kinda (seriously) messed up the steps for the cheese sauce, I did it right up to the milk, but after the flour and butter were smooth I grabbed the cheese cubes instead of milk and somehow it still all became smooth and creamy. That’s a huge plus in my book.
Perfect!
I made this tonight and it’s definitely a keeper! I’ve made dozens of Mac and cheeses, trying to find “the one”… this is it! Easy, cheesy, delicious! This is what Mac and cheese should taste like!! I baked it a little longer because we like a “crust” on the top! Delicious!
Make this for Thanksgiving 2021, and let me tell you. I didn’t get any of it. Will definitely be making it again
Made this for a pot luck dinner with family. Doubled the recipe. Amazing!!! This is THE Mac and Cheese recipe I have been looking for. My two nieces (Mac n’ Cheese connoisseurs if ever I’ve seen) loved it…and their mom asked for the recipe the next day. Definitely going in my mix of sides.
This is a phenomenal base mac’n’cheese recipe. They used simple seasoning (salt and pepper) but you can season it to your liking. I used sliced white American cheese from the deli instead of the cubed processed cheese because I assumed they meant Velveeta which is not a cheese I like. Otherwise, I followed the recipe exactly. After his fist bite, my husband exclaimed, “Oh wow, this is delicious.” What I love most about this recipe is that it’s so simple I’m sure I’ll just memorize it for future use. This is definitely an easy, classic, comfort food that’s sure to be a hit at family gatherings.