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Easy Creamy Homemade Mac and Cheese (Weeknight Favorite)

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This creamy homemade mac and cheese is the ultimate comfort food, perfect for busy weeknights. With a rich cheese sauce that clings to every noodle, it’s a guaranteed family favorite.

Ingredients

  • Elbow macaroni
  • Sharp Cheddar cheese
  • Gruyère cheese or Fontina cheese
  • Whole milk
  • Unsalted butter
  • All-purpose flour
  • Salt
  • Freshly ground black pepper
  • Dry mustard powder
  • Nutmeg
  • Hot sauce (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to package directions, but aim for slightly less than al dente. Drain the pasta well and set it aside. Don't rinse it!
  2. Make the Roux: In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until it smells slightly nutty.
  3. Add the Milk: Gradually pour in the warm whole milk, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and let it cook for another 2-3 minutes until the sauce begins to thicken.
  4. Season the Sauce: Remove the pot from the heat and stir in the salt, black pepper, dry mustard powder, and nutmeg. Adjust the seasonings if needed.
  5. Melt the Cheese: With the pot still off the heat, add your shredded cheeses in small batches, stirring constantly until fully melted and incorporated.
  6. Combine and Serve: Add the drained, cooked pasta directly into the pot with the cheese sauce. Stir gently until every piece of pasta is thoroughly coated in the sauce. Serve immediately.

Nutrition

Keywords: Let shredded cheeses sit at room temperature before adding to the sauce for smoother melting. Avoid overcooking the sauce after adding cheese to prevent separation. For extra richness, stir in cream cheese or mascarpone.

Find it online: https://crumella.com/easy-creamy-homemade-mac-and-cheese-weeknight-favorite/