Macaroni and cheese 🧀 

Ingredients

• 1 pound Elbow Macaroni (uncooked, broken if desired)
• 2 cups Sharp Cheddar Cheese (shredded, room temperature)
• 2 cups Whole Milk (prefer whole for creaminess)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 2 tablespoons All-Purpose Flour (sifted)
• 1 teaspoon Salt (plus extra for pasta water)
• ½ teaspoon Black Pepper (freshly ground)
• ½ cup Panko Breadcrumbs (optional, for topping)

Instructions

1. Boil the Pasta

   Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, about 8 minutes.

   Time: PT8M

2. Drain the Pasta

   Pour the pasta into a colander and rinse briefly with warm water to stop cooking.

   Time: PT2M

3. Make a Roux

   In a saucepan, melt the butter over medium heat. Sprinkle the flour over the melted butter, whisk continuously for 1‑2 minutes until the mixture turns a light golden color.

   Time: PT2M

4. Create the Cheese Sauce

   Slowly whisk in the milk, a little at a time, allowing the mixture to thicken before adding more. Once the sauce coats the back of a spoon (about 5 minutes), stir in the shredded cheddar until fully melted and smooth.

   Time: PT5M

5. Season the Sauce

   Add salt and freshly ground black pepper, tasting and adjusting as needed.

   Time: PT1M

6. Combine Pasta and Sauce

   Add the drained macaroni to the cheese sauce, stirring gently to coat every piece evenly.

   Time: PT2M

7. Optional Bake for a Crunchy Top

   Transfer the mac and cheese to a greased baking dish, sprinkle the panko breadcrumbs evenly over the surface, and bake in a pre‑heated oven at 350°F for 15 minutes, or until the top is golden brown.

   Time: PT15M

   Temperature: 350°F

Nutrition Facts

Calories

420

Protein

15g

Carbohydrates

45g

Fat

18g

Fiber

2g