Description
This creamy baked macaroni and cheese recipe combines rich cheddar cheeses with a smooth, velvety cheese sauce baked to golden perfection. It features elbow macaroni enveloped in a buttery roux-based cheese sauce seasoned with white pepper, salt, and a touch of cayenne for subtle heat. Perfect as a comforting main or side dish, this classic American-style mac and cheese serves four and is ready in 45 minutes.
Ingredients
Scale
Pasta
- 16 ounces elbow macaroni
Cheese Sauce
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 1/2 cups 2% milk
- 8 ounces medium cheddar cheese, shredded
- 8 ounces extra sharp cheddar cheese, shredded
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the macaroni and cheese.
- Cook the macaroni: Boil the elbow macaroni according to the package instructions until al dente, then drain well and set aside.
- Make the roux: In a large saucepan, melt the butter over medium heat. Add the flour, white pepper, salt, and cayenne pepper and stir constantly for about 2 minutes to cook the flour and form a smooth roux.
- Prepare the cheese sauce: Gradually pour in the 2% milk while stirring constantly to prevent lumps. Continue cooking and stirring until the sauce thickens, approximately 5 to 7 minutes.
- Add the cheeses: Reduce the heat to low and stir in the shredded medium and extra sharp cheddar cheeses until completely melted and the sauce is smooth.
- Combine macaroni and sauce: Add the cooked macaroni to the cheese sauce, stirring thoroughly so every piece is coated.
- Transfer to baking dish: Pour this cheesy macaroni mixture into a greased baking dish, spreading evenly.
- Bake: Bake uncovered in the preheated oven for 20 to 25 minutes, until the top is golden brown and bubbly.
- Rest and serve: Remove from oven and let the mac and cheese sit for a few minutes before serving to allow it to set.
Notes
- Use freshly shredded cheese rather than pre-shredded for a smoother cheese sauce.
- Adjust cayenne pepper to taste or omit for a milder version.
- For extra creaminess, stir in a splash of heavy cream or half-and-half with the milk.
- Feel free to top with breadcrumbs before baking for a crunchy crust.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
