Mac and Cheese
Quick answer
Mac and cheese begins with a roux of butter and flour, into which milk is whisked in three additions to form a smooth bechamel.
What makes this special
- Gradual milk additions to a butter roux ensure a lump-free bechamel for this baked Mac and Cheese.
- Milk added in three stages to keep the bechamel lump-free
- Low heat prevents the cheese fats from breaking and turning grainy
Key ingredients
Core cooking flow
- 1 Cook 250 g elbow macaroni in well-salted boiling water for 1 minute less than the package time.
- 2 Melt 30 g butter in a pot over low heat, then add 2 tablespoons flour.
- 3 Add the 2 cups milk in three additions, whisking well after each one so no lumps remain.
Mac and cheese begins with a roux of butter and flour, into which milk is whisked in three additions to form a smooth bechamel. Cheddar and mozzarella are melted into the sauce over low heat - adding cheese on high heat causes the fat to separate and the texture to turn grainy. The cooked macaroni, boiled one minute short of the package time, is stirred into the sauce so it finishes to al dente as it absorbs moisture. Reserving a few tablespoons of pasta water makes it easy to adjust the consistency if the sauce thickens too much. For an optional crunchy top, the mixture can be transferred to a baking dish, topped with buttered breadcrumbs, and baked at 200 degrees Celsius for 12 to 15 minutes until golden. Either way - baked or straight from the pot - the result is a rich, creamy dish with bold dairy flavor.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Cook 250 g elbow macaroni in well-salted boiling water for 1 minute less than the package time.
Reserve 2 to 3 tablespoons of the pasta water, then drain the pasta so it can finish in the sauce.
- 2Control
Melt 30 g butter in a pot over low heat, then add 2 tablespoons flour.
Whisk for 1 to 2 minutes until the mixture looks foamy and the raw flour smell fades, without letting it brown.
- 3Control
Add the 2 cups milk in three additions, whisking well after each one so no lumps remain.
Cook over medium heat for 3 to 5 minutes, stirring until the sauce coats the whisk lightly.
- 4Control
Lower the heat to very low and add 200 g cheddar cheese a little at a time, stirring until just melted.
Season with 1 teaspoon salt and 0.5 teaspoon black pepper, avoiding high heat so the sauce stays smooth.
- 5Finish
Add the drained macaroni to the cheese sauce and stir over low heat for 1 to 2 minutes.
If the sauce becomes too thick, loosen it with the reserved pasta water, a spoonful at a time.
- 6Finish
Serve as soon as the macaroni looks glossy and tastes al dente.
For a baked finish, transfer it to a baking dish and bake only until the top turns golden, so the inside remains creamy.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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