Classic American Macaroni
Cheese

Indulge in the ultimate comfort food with this creamy American macaroni and cheese. Featuring a rich, homemade cheese sauce and a golden, bubbly mozzarella crust.

Ingredients

• 400 g elbow macaroni
• 50 g butter
• 50 g all-purpose flour
• 500 ml milk
• 200 g cheddar cheese
• 50 g Parmesan cheese
• 2 tbsp cheese powder
• 100 g shredded mozzarella cheese
• to taste salt
• to taste black pepper

Instructions

1. 1Prepare the Cheeses

   

   Gather your Parmesan cheese, cheddar cheese, and cheese powder on a clean workspace. Having all ingredients pre-measured and ready ensures a smooth cooking process for your macaroni sauce.

   Tip: For the smoothest sauce, grate your cheeses fresh instead of using pre-shredded varieties, which contain anti-caking agents.
2. 2Slice the Cheddar

   

   Using a sharp kitchen knife, carefully cut your cheddar cheese slices into thin, even strips. This allows the cheese to melt quickly and evenly into the sauce later.

   Tip: If the cheese is too soft and sticking to the knife, chill it in the freezer for 5-10 minutes before slicing.
3. 3Boil the Macaroni

   

   Bring a large pot of water to a rolling boil and gently pour in the macaroni. Cook according to the package instructions until the pasta reaches an al dente texture.

   Tip: Generously salt your boiling water to season the pasta from the inside out.
4. 4Melt the Butter

   

   Place a block of butter into a clean pot over medium heat. Allow it to melt completely until it begins to foam slightly, forming the base for your roux.

   Tip: Keep the heat at medium to prevent the butter solids from browning too quickly.
5. 5Create the Roux

   

   Add an equal amount of flour to the melted butter. Whisk constantly for 1-2 minutes until the mixture is smooth and bubbling, cooking out the raw flour taste.

   Tip: Continuous whisking is key here to avoid any lumps in your base sauce.
6. 6Incorporate the Milk

   

   Slowly pour the milk into the pot while whisking vigorously. Continue to stir until the mixture thickens into a smooth, creamy sauce base.

   Tip: Add the milk in a slow, steady stream while whisking to ensure a perfectly smooth consistency.
7. 7Add the cheeses

   

   Add the cut cheddar cheese and grated parmesan into the creamy base sauce. Stir continuously until the cheeses have completely melted into the sauce, creating a smooth and rich consistency.

   Tip: Keep the heat on low to prevent the cheese from separating or burning.
8. 8Incorporate cheese powder

   

   Sprinkle the cheese powder directly into the melting sauce. Whisk well to ensure there are no clumps and that the powder is fully integrated, which enhances the depth of the cheese flavor.

   Tip: Add the powder gradually while whisking to maintain a smooth texture.
9. 9Season the sauce

   

   Season the cheese sauce with salt and freshly ground black pepper to taste. Continue stirring the mixture to ensure the seasonings are evenly distributed and the sauce remains smooth.

   Tip: Taste the sauce before adding salt, as the cheese itself may already be quite salty.
10. 10Combine with macaroni

    

    Add the cooked, boiled macaroni into the prepared cheese sauce. Stir gently until every piece of pasta is thoroughly coated with the rich, creamy sauce.

    Tip: Ensure the macaroni is al dente so it holds up well when stirred into the heavy sauce.
11. 11Add topping

    

    Transfer the macaroni and cheese mixture into a serving pan, then spread a generous layer of shredded mozzarella cheese over the top. This will create a beautiful, gooey crust when baked or served.

    Tip: Spread the cheese evenly to ensure uniform melting.

Storage & Reheating

Burn It Off

Frequently Asked Questions