whole milk2 cups
shredded mozzarella8 ounces
American cheese8 ounces
Dry Goodswhite flour.5 cup
table salt1 teaspoon
elbow macaroni4 cups, cooked
If you make a point to start boiling the noodles and then starting the sauce, there’s a good chance you’ll have everything ready at the same time. And since the sauce clocks in at just under 15 minutes, that means there’s only a quarter of an hour standing between you and the creamiest, dreamiest, cheesiest mac and cheese ever.
If you use 2% milk here, make sure you use American cheese or another cheese with a high milky fat content; you need that extra fat in there or the sauce will break.
- In a large bottomed pot over medium heat, melt the butter. Whisk in the flour and cook until the flour has turned a light brown, the color of milky coffee (about 3-5 minutes)
- Slowly whisk in the milk, taking care to whisk clear any lumps that might appear. Add the salt and stir to combine.
- Add the cheese in 2 to 3 batches, stirring well between each addition. The sauce is ready when all the cheese has been added and the sauce is smooth, with no lumps.
- Toss the cheese sauce with the cooked macaroni pasta until coated. Serve warm.
- This macaroni and cheese will keep stored in the fridge in a tightly covered container for up to one week.
Prep it for later:
1. Cook the macaroni according to the instructions on the package and drain. When cool enough to handle, transfer to a resealable bag or container.
2. Make the sauce according to the instructions in Steps 1-3. Transfer to a resealable container.
Cooked pasta and sauce will store for up to 7 days in the fridge. The sauce will store for up to 3 months in the fridge. Do not freeze the cooked pasta.
1 bag or container of cooked pasta
1 container of prepared cheese sauce
Prepare from prepped:
1. Heat the sauce over low heat on the stovetop in a pan with high sides, stirring often, until smooth and creamy. 2. Add the cooked pasta to the sauce and toss to coat.