Mac and Cheese
- Cook Time: 35 mins
- Total Time: 35 minutes
- Yield: 8
Ingredients
Scale
- 2 cups (1/2 pound) small elbow macaroni or small shells
- 1/4 cup butter (4 tablespoons)
- 3 tablespoons flour
- 1/4 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups milk (whole or 2%)
- 1 cup grated Cheddar, divided
- 1 cup grated Gouda
- 1/4 cup grated Parmesan
- 1 cup breadcrumbs
Instructions
- Put on a quart or so of water to boil for the noodles. Salt it well, cover, and place on high heat. Set oven to preheat to 375ºF and grease a 1 1/2 or 2 quart baking dish.
- Make a roux in a deep skillet by melting butter, then whisking in flour until a smooth paste forms. Add mustard, salt and pepper, and cook over medium-low heat for about 60 seconds until you start to smell the flour toasting.
- Whisk in half the milk and continue whisking until smooth. Add remaining milk and combine. Continue stirring, making sure to get the corners of the pot, until mixture comes to a simmer. Remove from heat and stir in cheeses, reserving 1/4 cup Cheddar for topping. Set aside.
- By now the water should be boiling. Add the noodles and boil for only 3-4 minutes until beginning to soften. Drain and add the noodles to the cheese sauce.
- Once coated, spread into your greased pan. (*STOP here if making ahead. Cool. Cover and refrigerate. Add crumbs before baking.)
- Sprinkle top with bread crumbs and reserved 1/4 cup Cheddar
- Bake 20-25 minutes or until bubbling and golden brown. (Bake 30-40 minutes if starting with a refrigerated casserole)
Find it online: https://hilahcooking.com/mac-cheese/