Macaroni and Cheese

🛒 Ingredients

• Elbow Macaroni 300 g · 1068 kcal
• Unsalted Butter 40 g · 287 kcal
• All-purpose Flour 40 g · 146 kcal
• Whole Milk 515 g · 319 kcal
• Sharp Cheddar Cheese, grated 200 g · 800 kcal

👨‍🍳 Instructions

1. Preheat your oven to 190°C (375°F). Cook the elbow macaroni according to package directions until al dente; drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until a smooth paste (roux) forms.
3. Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue to cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
4. Remove the saucepan from the heat. Stir in the grated Cheddar cheese until completely melted and smooth. Season with salt and black pepper to taste.
5. Add the cooked macaroni to the cheese sauce and stir to combine thoroughly. Pour the mixture into a greased 2-liter baking dish.
6. Bake for 20-25 minutes, or until the macaroni and cheese is bubbly and the top is lightly golden brown. Serve hot.