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Creamy Mac and Cheese

  • Author: Roger
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Description

Start off with a simple Bechamel sauce and end up with a rich, creamy, crowd-pleasing mac and cheese!


Ingredients

Scale
  • 3 cups elbow macaroni noodles, dry
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 21/2 cups whole milk
  • 1 teaspoon dry mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • pinch ground cayenne
  • 3 to 4 cups of shredded cheese (cheddar or a combination of cheddar, gruyere, fontina, or other).

Instructions

  1. Cook macaroni noodles according to package directions for “al dente.” Drain and set aside.
  2. Heat a heavy-bottom sauce pan over medium heat. Add butter to melt. Add flour and use whisk to mix with butter to create a roux. Cook roux, stirring constantly, until raw flour taste is cooked out but roux is still light-colored, about 3 to 4 minutes.
  3. Slowly add milk about a half a cup at a time. Continue stirring and adding milk until mixture comes just to a boil and thickens. Reduce heat to low.
  4. Stir in ground mustard, Worcestershire sauce, salt, pepper, garlic and onion powder, and cayenne. Then stir in cheese about 1 cup at a time, making sure cheese is melted smooth before adding more. When all cheese is incorporated, stir sauce into macaroni noodles until well mixed and serve immediately.

Notes

  • Lower fat milk may be used but the sauce may lack richness.