Mac and Cheese
Elbow macaroni in a creamy cheddar sauce loved by kids and grown-ups alike.
- ⏱Time30 min
- 📊DifficultyEasy
- 👥Serves4 people
- 🔥Per serving690 kcal
Ingredients for 4 people
- Pasta300 g elbow macaroni
- Cheese2 cups grated cheddar
- Milk2 cups
- Butter3 tbsp
- Flour3 tbsp
- Saltto taste
- Black pepper1 pinch
- Waterfor boiling the pasta
Optional extras
- Mustard1 tsp
- Paprika1 pinch
- Breadcrumbs1/2 cup, for the topping
Nutrition per serving
- Calories
- 690
- Protein
- 29 g
- Carbs
- 75 g
- Fat
- 31 g
Approximate values; they vary with the exact ingredients you use.
Method
Grate the 2 cups of cheddar; if you want a crunchy top, preheat the oven to 200°C.
Bring plenty of water to a boil in a pot over high heat and salt it well.
Add the 300 g macaroni, stir and cook for 7–8 minutes until cooked but slightly firm, then drain.
In another pot melt the 3 tbsp butter over medium heat and stir in the 3 tbsp flour for 1 minute until smooth without colouring.
Add the 2 cups of milk gradually, stirring constantly for 5 minutes until the sauce thickens and coats the back of a spoon.
Take the pot off the heat and add the cheese, salt and a pinch of black pepper (and 1 tsp mustard and a pinch of paprika if using), stirring until the cheese melts and the sauce is smooth.
Add the macaroni to the sauce and stir until fully coated.
Serve straight away; or, if using breadcrumbs, pour into a dish, sprinkle them on top and bake at 200°C for 10 minutes until golden.
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