Easy Macaroni and Cheese Recipe
Servings: 8 Servings
Ingredients
- 8 ounces elbow noodles about 2 cups by volume
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- ½ teaspoon ground mustard
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup heavy cream
- 2 cups milk
- 2 cups sharp cheddar cheese shredded
- 1 cup gouda cheese shredded
Instructions
- Cook the elbow noodles according to the package directions, drain, rinse in cool water, and set aside.8 ounces elbow noodles
- While the noodles cook, make the cheese sauce. Heat a large pan over low-medium heat. Once the pan is hot, add the butter and allow it to melt completely. Next, add whisk in the flour, ground mustard, salt, and pepper. Continue to whisk continuously for 2-3 minutes.4 tablespoons unsalted butter, 4 tablespoons all-purpose flour, ½ teaspoon ground mustard, ½ teaspoon salt, ½ teaspoon ground black pepper
- Slowly add the heavy cream while whisking to combine. Allow the mixture to thicken, then add the milk. Continue to whisk the milk until the liquid begins to steep and steam. Don’t let the liquid begin to bubble or boil.1 cup heavy cream, 2 cups milk
- Add the cheese a little at a time while whisking. Don’t add additional cheese to the pan until the last cheese has completely melted. After all the cheese has been added, turn off the heat and add the cooked noodles.2 cups sharp cheddar cheese, 1 cup gouda cheese
- Carefully stir to combine. Serve hot, and store any leftovers in the refrigerator for up to 3 days.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1/4 of a cup of macaroni and cheese. Actual calories will vary.
*This mac and cheese cooks up really creamy with a lot of extra sauce. After it cools, the starch from the noodles will thicken the sauce. If you’d like a less “saucy” macaroni and cheese, the easiest fix is to add more elbow noodles.
*Use your favorite cheese(s). Cheddar and Gouda was our pick, but it may not be your favorite.
*Don’t let the milk/cream mixture begin to boil. Otherwise, the fat could separate and possibly curdle.
*Don’t add too much cheese at once. It will decrease the temperature of the pan, and the cheese will stop melting. It will sink to the bottom in globs and burn.
*We used a 12-inch pan for this recipe, and it was very full. We don’t recommend using anything smaller.
Nutrition Facts
Easy Macaroni and Cheese Recipe
Serving Size
0.5 cup
Amount per Serving
Calories
528
% Daily Value*
Fat
37
g
57
%
Saturated Fat
22
g
110
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Cholesterol
118
mg
39
%
Sodium
650
mg
27
%
Potassium
249
mg
7
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
21
g
42
%
Vitamin A
1161
IU
23
%
Vitamin C
0.2
mg
0
%
Calcium
511
mg
51
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
