Classic Macaroni and Cheese
Creamy, baked macaroni and cheese made with a simple cheddar sauce and a golden melted-cheese topping.
Equipment
- 8x8-inch baking pan
- Large Pot
- Medium Saucepan
- Small saucepan
- Whisk
- Colander
- Mixing Bowl
- Measuring cups and spoons
Ingredients
- 8 ounces elbow macaroni
- 2 cups milk
- 1/4 cup butter 1/2 stick
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon Tabasco sauce
- freshly ground black pepper to taste
- 1/2 cup heavy whipping cream
- 16 ounces sharp cheddar cheese shredded
Instructions
- Preheat the oven to 350°F and spray an 8x8-inch baking pan with nonstick spray.
- Cook the elbow macaroni according to package directions until al dente, drain, and transfer to a large bowl.
- Warm the 2 cups milk in a small saucepan over medium heat until hot but not boiling; remove from heat and set aside.
- Melt the 1/4 cup butter in a medium saucepan over low heat. Whisk in the 1/4 cup flour and cook, stirring constantly, about 3 minutes until smooth and bubbly.
- Gradually whisk the warm milk into the roux, then increase heat to medium-high and bring the sauce just to a boil, stirring frequently; reduce heat to low and simmer a few minutes, stirring occasionally.
- Stir in 1/2 teaspoon salt, 1/2 teaspoon Tabasco, and freshly ground black pepper to taste. Add the 1/2 cup heavy cream and simmer 3–4 minutes, stirring occasionally.
- Stir 12 ounces of the shredded cheddar into the sauce until melted and smooth.
- Pour the cheese sauce over the drained pasta and stir to coat evenly. Transfer the mixture to the prepared baking pan and sprinkle the remaining 4 ounces of shredded cheddar on top.
- Bake for 20–30 minutes until bubbly. If desired, broil 2–3 minutes to brown the top, watching carefully to avoid burning.
Notes
- Use freshly shredded cheese for best melting and flavor.
- Do not overcook the pasta; it will finish cooking in the oven.
- Adjust Tabasco to taste for spice level.