Pasta and cheese have simple ingredients, which is evident in this recipe which is budget friendly and yet so delicious. Every mac and cheese craving calls for this easy yet fulfilling version, suitable even on the busiest weeknights.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Serves: 4 minutes
Ingredients:
8 ounces elbow macaroni (225g)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk (480ml)
½ teaspoon salt
¼ teaspoon black pepper
2 cups (200g) Cheddar cheese shredded (more for the top optional)
¼ cup (40g) Parmesan cheese grate (optional)
Instructions:
Cook the pasta: In a big pot, bring water salted with some salt to a boil.
Add the macaroni and follow the instructions on the package for al dente cooking (usually 7-8 minutes). Drain and save some ¼ cup of the pasta water.
Make the cheese sauce: In another saucepan placed over medium-low heat, add the butter and let it melt.
Add the flour and stir for 1 minute. Slowly add the milk and stir to prevent this from happening. Bring to a simmer for 3-4 minutes or until it is thick.
Add cheese: Adjust the heat to the lowest setting and start adding the cheddar cheese, and if you wish, the parmesan cheese, in small amounts.
Add some salt and black pepper if desired. Keep mixing until the cheese is melted and everything looks liquid.
Combine: Finally, add the cooked pasta to the cheese sauce and a little supper of the retained pasta water (a spoonful each time), mixing everything together to make it more or less even.
Serve: Serve at once while it is hot. It is also optional to add more shredded cheese without melt ing and bread crumbs to the surface for crunchiness (e.g. based on a pre-heated oven of 375 °F (190 °C) bake for about 10 to 15 minutes until browned and bubbling).
Tips:
Mixing different types of cheese adds depth to the taste. Gruyere, Fontina or Monterey Jack can be paired with cheddar cheese rather nicely too.
To make this recipe vegetarian, vegetable broth may be used instead of the milk.
Etcetera may be placed in an airtight container and refrigerated up to 3 days. When ready to consume, warm on the stovetop over low heat and thin with milk or broth as needed.
Savor this simple yet delicious dish found in rishrecipes.com!