Ingredients
- Elbow macaroni pasta, 1 pound
- Butter, 1/2 cup
- All-purpose flour, 1/2 cup
- Milk, 4 cups
- Sharp cheddar cheese, shredded, 4 cups
- Gruyere cheese, shredded, 1 cup
- Salt, 1 teaspoon
- Black pepper, 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Cook macaroni according to package directions. Drain and set aside.
- Step 2: In a large saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Step 3: Reduce heat to low and stir in cheddar and Gruyere cheese until melted and smooth. Season with salt and pepper.
- Step 4: Add cooked macaroni to the cheese sauce and stir to combine.
- Step 5: Pour macaroni and cheese into a greased 9×13 inch baking dish.
- Step 6: Bake for 20-25 minutes, or until golden brown and bubbly. Let stand for 5 minutes before serving.
Notes
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
- For best reheating, add a splash of milk before microwaving or baking to restore creaminess.
- Serve with a sprinkle of fresh parsley and a side of steamed broccoli for a balanced meal.
- To prevent a grainy sauce, shred your own cheese instead of using pre-shredded varieties.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American