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Cook the Pasta: Start by bringing a large pot of salted water to a boil. Add your favorite pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
Grate the Cheese: While the pasta is cooking, grate about 2 1/2 cups of sharp cheddar cheese. Set aside 2 cups of the cheese for the sauce and 1/2 cup to sprinkle on top.
Make the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook the roux, whisking constantly, for about 2 minutes, or until it turns a light golden color. Gradually add the half & half, continuing to whisk to prevent lumps from forming. Bring the mixture to a simmer, allowing it to thicken, about 3-4 minutes. Once thickened, season with salt, pepper, mustard powder, and a pinch of nutmeg if using. Remove from heat.
Combine the Pasta and Sauce: In a large baking dish, combine the cooked pasta, 2 cups of grated cheddar cheese, and the hot béchamel sauce. Stir everything together until the pasta is evenly coated in the creamy, cheesy sauce.
Top and Bake: Preheat your oven to 350°F (175°C). Sprinkle the remaining 1/2 cup of grated cheddar cheese over the top of the pasta mixture in the baking dish. This will create a gooey, golden crust as it bakes. Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is bubbly and golden brown.
Serve: Once baked, remove the mac and cheese from the oven and let it sit for a few minutes before serving. Enjoy the rich, creamy goodness of this homemade mac and cheese with a crisp green salad or as a decadent side dish.
Tips and Conclusion
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