Make your own gooey, delicious macaroni and cheese with this no-fail macaroni and cheese recipe. Using the right cheese and spices will take your everyday mac and cheese to a whole new level, perfection!
Macaroni and cheese, also called mac and cheese in Canada and America; macaroni pie in the Caribbean and macaroni cheese in the United Kingdom. Macaroni and cheese are an English dish that consists of macaroni and a cheese sauce, that starts with your basic white cream sauce or bechamel sauce with grated Gruyère cheese (Mornay sauce). You can also incorporate other ingredients such as bread crumbs, tomato sauce, vegetables or meat.
Traditional macaroni and cheese is baked in the oven (like this recipe) but there’s also a stove top version that is super good as well. However you prepare mac and cheese, it’s the ultimate comfort food and everyone will love it.
Here’s what you need for this recipe:
- chili powder
- sharp white cheddar (grated)
- Gruyère cheese (or fresh parmesan grated)
- elbow macaroni
- baking dish
- Preheat the oven to 375 degrees.
- Butter a large casserole dish; set aside.
- In a medium saucepan, heat milk.
- In a medium saucepan set over medium heat, melt the butter.
- Add in the flour, stir to mix and cook for 2 minutes.
- Slowly pour hot milk into flour-butter mixture while whisking.
- Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- Cook and stir for 10 minutes.
- Remove the pan from the heat. Stir in salt, nutmeg, black pepper, chili powder, 3 cups cheddar, and 1 1/2 cups Gruyère or 1 cup parmesan.
- Set cheese sauce aside.
- Cook the macaroni for 2 to 3 minutes less than what the manufacturer’s directions.
- Drain and rinse under cold water.
- Add to reserved cheese sauce.
- Pour the mixture into the prepared casserole dish.
- Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyère or 1/4 cup parmesan over the top.
- Bake until browned on top, about 30 minutes.
- Transfer dish to a wire rack to cool for 5 minutes; serve.
It is important to use strong cheeses, such as sharp cheddar, mixed with a little Gruyere or parmesan for extra bite, since the white sauce and pasta will absorb a lot of flavor. The type of cheese used will also affect the sauce’s texture: sharp white cheddar produces the smoothest result; yellow and extra sharp cheddars can become grainy.