A classic cheddar macaroni and cheese recipe; can be enjoyed wet (right off the stovetop) or baked for crispy edges.
Course Main Dishes
Cuisine American
Keyword Vegetarian
Essential Ingredient Cheese
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Total Time 55 minutesminutes
Servings 6people
Calories 791kcal
Ingredients
1/2cupunsalted butter
1/2 cupall-purpose flour
5 1/2cups2% milk
1teaspoonDijon mustard
1 teaspoonfine sea salt
1/2 teaspoonfreshly ground black pepper
3cupsgrated cheddar cheese
1lbCappelletti pastaor Orechiette
Instructions
Preheat oven to 375°F. Bring a large pot of salted water to a boil.
On the stovetop, melt the butter in a large heavy-bottomed braiser (a cooking vessel halfway between a pan and a pot) over medium heat. The brasier should be both stovetop and oven safe because we're going to do everything in one pot. A Dutch oven works too. When the butter is bubbling, dump in the flour and whisk vigorously until smooth. Cook this paste, called a "roux", for 1 minute, whisking slowly.
Slowly pour 2 cups of milk into the roux and whisk to combine. This will take a few minutes - don't rush it. You want to whisk until there are no lumps and it's a smooth sauce. Whisk in the Dijon mustard, salt and pepper, followed by the remaining milk.
Over medium-low heat, bring this cream sauce (now called a béchamel) to a simmer, whisking occasionally. Take care not to let it burn; use a spatula to scrape the bottom of the pot. It will thicken slightly. Stir 2 1/2 cups of grated cheese (reserving 1/2 cup for the top) into the sauce and remove from heat.
In rapidly boiling, salted water, cook the pasta 1 minute less than the package directions (about 8 minutes). Stir occasionally to prevent sticking. Drain pasta well in a colander.
Tumble the pasta into the béchamel sauce and stir to coat the pasta thoroughly. At this point you have stovetop mac & cheese and you can dish it into bowl.
For baked mac & cheese, sprinkle the remainder of the grated cheese on top of the pasta. Place on the middle shelf of the preheated oven and bake for 25 minutes until the sauce is bubbling around the edges. Serve hot!
Notes
For extra flavour, use aged cheddar cheese and use a combination of both cheddar and freshly grated parmesan cheese.