- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 605 kcal
Quick summary
“Classic mac and cheese combines elbow macaroni with a velvety sauce of cheddar and parmesan cheeses over a roux base of butter, wheat flour, and whole milk. The roux technique ensures that the sauce thickens homogeneously before adding the grated cheeses. The al dente pasta welcomes the creamy sauce into its tubular cavities. After gratinating in the oven at 180°C for twenty minutes until a golden crust forms, the dish offers a velvety texture for four people.”
What you need to know
- Cook the elbow macaroni al dente in salted water, preventing it from softening too much in the subsequent baking.
- Cook the butter and flour roux for 2 minutes before pouring the milk gradually so as not to lump.
- Add the grated cheddar and parmesan cheeses with the heat low, stirring until melted without boiling.
Ingredients
Main
- 200g elbow macaroni
- 400ml of milk
- 200g of grated cheddar cheese
- 100g of grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons of wheat flour
- Salt and pepper to taste
- 1/2 teaspoon of mustard powder (optional)
Instructions
Principal
- Start by cooking the pasta in salted water according to the package instructions, until it is al dente.
- While the pasta cooks, melt the butter in a saucepan over medium heat.
- Add the wheat flour to the melted butter, mixing well to form a roux.
- Gradually, add the milk, continuing to stir to avoid lumps.
- When the sauce begins to thicken, add the cheddar and parmesan cheese, stirring until completely melted.
- Season with salt, pepper, and, if desired, mustard powder.
- Drain the pasta and mix it into the cheese sauce, ensuring it is well incorporated.
- Transfer the mixture to a gratin dish and bake in a preheated oven at 180°C for about 20 minutes, until golden.
- Remove from the oven and let it rest for a few minutes before serving.
Chef's tips
- Grate the cheddar cheese from the block; industrialized pre-grated versions contain starches that make the sauce grainy.
- Add the warm milk gradually to the roux, stirring vigorously with a whisk to obtain a smooth bechamel.
- Let it rest for 5 minutes out of the oven before serving so the custard sets and wraps the dough.
Variations
- Mac and cheese with bacon: incorporate crispy fried bacon cubes into the mixture before taking it to the oven.
- Crunchy crust: mix half a cup of panko breadcrumbs with parmesan and melted butter and sprinkle on top.
- Spicy version: add a teaspoon of cayenne pepper or thin slices of jalapeño to the cheese sauce.
Substitutions
- The elbow macaroni can be replaced by snail pasta, penne rigate, or fusilli, which retain melted cheese.
- Traditional cheddar cheese can be combined or swapped for grated prato cheese, gouda, or gruyère cheese.
- Mustard powder can be replaced by half a teaspoon of Dijon mustard or a pinch of nutmeg.
How to store
Guarde em pote fechado na geladeira por até 3 dias. Reaqueça em fogo brando com duas colheres de leite para devolver a textura lisa ao molho de queijo sem ressecar.
Can it be frozen?
We do not recommend freezing ready-made mac and cheese. The bechamel sauce with cheese separates into fat and water after thawing and the pasta loses its al dente structure, becoming spongy.
What to serve with
Serve with green leaf salad and tomatoes seasoned with lemon to balance the fat of the cheeses. It also goes well with grilled meats and juicy roast chicken.
Frequently asked questions
What is the ideal consistency of the roux before adding the milk?
The mixture of butter and flour should foam gently over medium heat for about 1 to 2 minutes until it loses the smell of raw flour and reaches a slightly golden color and smooth paste texture.
Why did the cheese sauce become grainy and with separated oil?
The cheese was subjected to excessively high temperature. Cheddar cheese should be incorporated over minimum heat or with the stove off, melting only in the residual heat of the white sauce.
What is mustard powder used for in the traditional recipe?
Mustard powder acts as a discreet flavor enhancer and natural emulsifying agent, enhancing the savory notes of the cheddar and breaking the greasy feel of the buttermilk.
Can I make mac and cheese just in the pot without putting it in the oven?
Yes, the stovetop version is very appreciated for its ultra-fluid creaminess. Simply mix the drained pasta with the cheese sauce and serve immediately without the gratinating step.
