Creamy and Approachable Mac and Cheese
This creamy mac and cheese recipe delivers classic comfort food appeal with a rich, cheesy sauce and perfectly cooked pasta, ideal for a satisfying meal.
Equipment
- large pot
- Dutch oven
- whisk
Ingredients
Pasta
- 1 pound Elbow Macaroni (or other small, shape-holding pasta like cavatappi or shells)
Instructions
Cook the Pasta
- Bring a large pot of generously salted water to a rolling boil. Cook elbow macaroni according to package directions until al dente; do not rinse.
Make the Roux
- Melt the butter in a large, heavy-bottomed pot over medium heat. Whisk in flour for 1-2 minutes until lightly golden, creating a smooth paste.
Build the Bechamel
- Gradually whisk in cold milk until smooth. Bring to a gentle simmer, whisking constantly for 2-3 minutes until the sauce thickens enough to coat a spoon.
Create the Cheese Sauce
- Reduce heat to low, stir in Dijon mustard, smoked paprika, salt, and pepper. Slowly add shredded cheddar and Gruyere, stirring until completely melted and smooth after each addition, then adjust seasonings to taste.
Combine and Serve
- Add the drained pasta to the cheese sauce. Stir gently but thoroughly until every piece of macaroni is coated, then serve immediately.
Notes
For an extra crispy topping, transfer the finished mac and cheese to a baking dish, sprinkle with breadcrumbs and a little extra cheese, then bake at 375°F (190°C) for 15-20 minutes, or until golden and bubbly.