I use this as a base for various Mac & Cheese recipes
- Carbohydrate 91.1264588293015 g
- Cholesterol 115.98875 mg
- Fat 40.8174389999482 g
- Fiber 4.26789670555234 g
- Protein 38.8220434994542 g
- Saturated Fat 24.5989115499918 g
- Serving Size 1 1 Serving (257g)
- Sodium 921.412899999894 mg
- Sugar 86.8585621237492 g
- Trans Fat 2.85412969998284 g
- Calories 893 calories
Step-by-step
- Cook the macaroni in boiling water for about 10 minutes until tender but still firm.
- Drain well and set aside.
- In a deep skillet, melt the butter over medium heat.
- Add the flour to make a roux and cook, stirring, to remove any lumps.
- Pour in the milk and cook until the mixture is thick and smooth.
- Season with salt and pepper.
- Stir in 2 cups Cheddar and continue to cook until melted.
- Add the cooked macaroni and stir.
- Transfer the mixture to a 2-quart casserole dish.
- Bake in a preheated 350-degree F oven for 20 minutes.
- Remove the casserole from oven, top with remaining 1/2-cup cheese.
- Bake for an additional 5 minutes until hot and bubbly.
Cooking the elbow macaroni precisely until al dente ensures the pasta retains enough structural integrity to absorb the dairy without disintegrating during the 25 total minutes of baking time. Pull the pasta from the boiling water two minutes before package instructions suggest, testing a piece to confirm a firm center remains. This step prevents mushiness once the starch encounters the liquid proteins of the sauce.
Building a smooth béchamel requires a heavy-bottomed deep skillet or a four-quart enameled cast iron Dutch oven to distribute heat evenly and prevent scorching the dairy. Whisking continuously when adding four cups of cold milk to the hot flour and butter roux breaks up clumps immediately, allowing the starch molecules to swell uniformly at 212 degrees Fahrenheit without developing a bitter, burnt taste.
Baked macaroni preparations trace their lineage back through centuries of European layered cheese and pasta gratins, eventually evolving into the iconic American casserole standard popularized by early colonial households. Grating four and a half cups of sharp cheddar cheese from a block rather than using pre-shredded varieties ensures a melt free of anti-caking cellulose agents, which often impart a grainy texture to cheese sauces.
Transferring the mixture into a standard two-quart glass or ceramic casserole dish promotes even thermal conduction throughout the bake. Substitute whole milk with equal parts evaporated milk and water if lower fat content is desired, though full-fat dairy remains critical for stabilizing the melted cheese emulsion against breaking under prolonged heat.
