Mac and cheese is comfort food at its finest. Carby, cheesy, creamy in the middle, and crunchy on top, it’s belly-warming perfection in a bowl. But, although it’s quicker, mac and cheese from a box is really a pale imitation of the real thing. Once you make your own mac and cheese from scratch, you’ll realize it’s so worth the extra effort!
Ingredients:
- 2 tablespoons butter
- 2 cups elbow macaroni
- 1 garlic clove, minced
- 1 teaspoon wholegrain mustard (optional)
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups white or yellow cheddar, grated
- 1/2 cup parmesan, grated
- 3 tablespoons breadcrumbs
Instructions:
- Preheat the oven to 350°F
- Cook the macaroni to al dente according to the package instructions.
- Warm a medium-sized saucepan over a low heat. Melt the butter and then add the garlic and sizzle for around 30 seconds.
- Add the flour and stir into the butter and cook for a few more minutes until the flour smells toasty.
- Gradually add the cold milk, whisking continually to avoid lumps.
- Continue adding milk and whisking until the sauce thickens enough to coat the pack of a spoon.
- Turn the heat down to a whisper and stir in the mustard and cheddar. Stir until the sauce is thick and creamy and the cheese has all melted. Add salt and pepper to taste.
- Stir the pasta into the sauce and combine thoroughly. Pour the mixture into a large oven-proof dish.
- Scatter the top with the breadcrumbs and parmesan and bake for 20 minutes. The mac and cheese should be golden, crispy, and bubbling.
- Enjoy!
