Creamy Macaroni and Cheese - You Suck at Cooking (episode 133)

Ingredients

• 8 oz Elbow Macaroni (dry elbow macaroni)
• 2 Tbsp Unsalted Butter (cut into cubes)
• 2 Tbsp All-Purpose Flour (for roux)
• 2 cup Whole Milk (full‑fat for creaminess)
• 0.5 tsp Salt (adjust to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Dijon Mustard (smooth)
• 0.75 tsp Garlic Powder
• 0.75 tsp Chili Powder
• 8 oz Sharp Cheddar Cheese (grated)
• 4 stalks Scallions (thinly sliced; half for sauce, half for topping)
• 1 Tbsp Olive Oil (for frying scallions)
• 1 slice Bread Slice (optional) (toasted, for a crunchy topping)

Instructions

1. Gather Ingredients and Equipment

   Measure out all ingredients, slice the scallions, grate the cheddar, and set out the saucepan, whisk, pot, colander and other tools.

   Time: PT5M

2. Make the Roux

   Melt 2 Tbsp butter over medium heat, then whisk in 2 Tbsp flour. Cook, stirring constantly, for about 2 minutes until the mixture is lightly golden and smells nutty.

   Time: PT3M

   Temperature: medium heat

3. Add Milk and Seasonings

   Gradually whisk in 2 cups whole milk, then add 0.5 tsp salt, 0.5 tsp black pepper, 1 tsp Dijon mustard, 0.75 tsp garlic powder, and 0.75 tsp chili powder. Keep whisking until smooth.

   Time: PT5M

   Temperature: medium heat

4. Thicken the Sauce

   Continue cooking the mixture, stirring, until it thickens enough to coat the back of a spoon (about 5 minutes).

   Time: PT5M

   Temperature: medium heat

5. Fry Half of the Scallions

   Heat 1 Tbsp olive oil in a small frying pan over medium heat. Add half of the sliced scallions and sauté for 2‑3 minutes until fragrant but still bright green.

   Time: PT3M

   Temperature: medium heat

6. Incorporate Cheese and Fried Scallions

   Reduce heat to low, stir in the grated sharp cheddar until fully melted, then fold in the fried scallions.

   Time: PT2M

   Temperature: low heat

7. Boil the Pasta

   Bring a large pot of water to a rolling boil, add a generous pinch of salt, then add the 8 oz elbow macaroni. Cook 8‑10 minutes until al dente.

   Time: PT10M

   Temperature: 212°F

8. Drain the Pasta

   Using a colander, drain the cooked macaroni. Return it to the pot or a large bowl.

   Time: PT2M

9. Combine Pasta with Cheese Sauce

   Pour the cheese sauce over the drained macaroni and toss until every piece is evenly coated. If the sauce is too thick, thin with a little reserved pasta water.

   Time: PT2M

10. Finish and Serve

    Transfer the mac and cheese to a serving bowl, sprinkle the remaining raw scallion slices on top, and add a toasted bread slice if desired for a crunchy garnish.

    Time: PT1M

Nutrition Facts

Calories

560

Protein

20g

Carbohydrates

45g

Fat

30g

Fiber

2g