When it comes to comfort food in the USA, Mac and Cheese is arguably the most searched and universally loved recipe by both kids and adults. Here is the ultimate, creamy homemade version that beats the boxed stuff every time.
Ingredients:
- Elbow Macaroni: 250g (8 oz)
- Unsalted Butter: 1/4 cup
- All-purpose Flour: 1/4 cup
- Whole Milk: 2 cups (Warm milk works best)
- Sharp Cheddar Cheese: 2 cups (Freshly grated)
- Salt & Black Pepper: To taste
- Garlic Powder: 1/2 teaspoon (Optional, but highly recommended)
Step-by-Step Instructions:
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions (usually 8-10 minutes) until al dente. Drain the water and set the pasta aside.
- Make the Roux (Sauce Base): While the pasta is cooking, melt the butter in a separate large skillet or pot over medium heat. Once melted, whisk in the flour and cook for about 1 minute until lightly golden and bubbly.
- Add Milk: Gradually pour in the milk while whisking constantly to prevent any lumps from forming. Continue to cook and stir for 3-5 minutes until the sauce thickens and coats the back of a spoon.
- Melt the Cheese: Reduce the heat to low. Add the grated cheddar cheese, salt, black pepper, and garlic powder. Stir continuously until the cheese is completely melted and the sauce is smooth.
- Combine and Serve: Pour the drained macaroni into the cheese sauce. Stir well until all the pasta is evenly coated. Serve immediately while hot and creamy!
