Mac and cheese
16 ounces elbow macaroni
4 tablespoons unsalted butter
3 cups whole milk or 2% milk
16 ounces sharp cheddar cheese, shredded
1/3 cup all-purpose flour
Salt, to taste
Freshly ground black pepper, to taste
Bring a large pot of water to a boil. Add elbow macaroni and cook until al dente according to package instructions. Drain thoroughly and set aside.
In the same pot over medium heat, melt butter. Add all-purpose flour and whisk constantly for 1 minute until blended and bubbling.
Slowly pour in milk, whisking steadily to prevent lumps. Continue stirring over medium heat until sauce thickens to a creamy consistency, about 3-5 minutes.
Remove pot from heat. Add shredded cheddar cheese in batches, stirring until completely melted and sauce is smooth.
Fold drained macaroni into the cheese sauce, stirring until evenly coated. Adjust sauce consistency with additional milk if needed. Season with salt and freshly ground black pepper to taste. Serve immediately.
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