Homemade Creamy Mac And Cheese
Learn how to make the ultimate creamy mac and cheese from scratch with sharp cheddar and Gruyere, baked to perfection for the ultimate comfort food.
Equipment
- large pot
- Dutch oven
- whisk
- measuring cups
- measuring spoons
Ingredients
- 1 pound elbow macaroni
- 0.5 cup unsalted butter 1 stick
- 0.5 cup all-purpose flour
- 4 cups whole milk warmed
- 12 ounces sharp cheddar cheese shredded
- 4 ounces Gruyere cheese shredded
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
- 0.5 tsp dry mustard powder
Instructions
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, about 7 to 9 minutes. Drain the pasta thoroughly and set aside.
- While the pasta cooks, melt the unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the butter is melted and foamy, sprinkle in the all-purpose flour. Whisk continually for 1 to 2 minutes to create a smooth paste, cooking out the raw flour taste.
- Gradually whisk in the warmed whole milk, a little at a time, ensuring each addition is fully incorporated before adding more to prevent lumps. Continue to whisk over medium heat until the sauce thickens to the consistency of heavy cream and coats the back of a spoon, about 5 to 7 minutes.
- Remove the pot from the heat. Stir in the shredded sharp cheddar cheese, Gruyere cheese, fine sea salt, freshly ground black pepper, and dry mustard powder. Stir continuously until the cheeses are completely melted and the sauce is smooth, creamy, and evenly combined.
- Add the drained cooked macaroni to the pot with the warm cheese sauce. Stir gently to ensure all the pasta is thoroughly coated with the creamy cheese sauce. Serve hot immediately for the best texture and flavor.
Notes
Serve hot immediately for the best texture and flavor.