Homemade Mac and Cheese
This homemade stovetop mac and cheese is a one-pot dinner with a from scratch cheese sauce and al dente elbow macaroni.
Servings: 8 servings
Ingredients
- 1 pound elbow macaroni or pasta of choice
- 6 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups milk
- 2 teaspoons Dijon mustard
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 cups shredded sharp cheddar
- 2 cups shredded white cheddar cheese
Instructions
- In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Drain, rinse, and set aside.
- Heat the same pot used for the pasta over medium-high heat. Melt the butter, then add the flour. Whisk together until combined and golden to make a roux, about 2 minutes.
- Slowly add the milk, whisking as you pour. Add the Dijon mustard, salt, and pepper. Bring the milk mixture to a low boil, then reduce to low heat and simmer, continuing to whisk until the sauce has thickened, about 5 minutes.
- Stir in the cheeses until completely melted. Add the cooked pasta and toss to fully coat.
Notes
- My Top Tip: Watch the roux closely. It can burn quickly! If it does, I recommend starting over. A burnt roux throws off the taste of the whole dish.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove. I recommend adding a little more milk to loosen the mac and cheese and make it creamy again.
Nutrition
Calories: 499kcal | Carbohydrates: 31g | Protein: 21g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 1014mg | Potassium: 300mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1028IU | Vitamin C: 0.01mg | Calcium: 560mg | Iron: 1mg
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