Ingredients
- 8 cups water for cooking the pasta; most is discarded
- 8 oz dry elbow macaroni 227 g
- 2 tbsp unsalted butter 28 g
- 2 tbsp all-purpose flour 16 g
- 2 cups whole milk 480 ml
- 8 oz sharp cheddar 227 g, freshly grated
- 0.5 tsp fine salt
- 0.25 tsp black pepper
Equipment
- 4-quart pot
- 3-quart saucepan
- Balloon whisk
- Box grater
- Colander
- Measuring cups and spoons
Instructions
- Bring 8 cups water to a boil in a 4-quart pot. Add the elbow macaroni and cook to al dente according to the package directions. Reserve 1/2 cup cooking water, then drain.
- Melt the butter in a 3-quart saucepan over medium-low heat. Whisk in the flour and cook, whisking, for 2 minutes without browning it.
- Gradually whisk in the milk, adding a little at a time at first to keep the sauce smooth. Add the salt and pepper. Bring to a gentle simmer and cook for about 5–7 minutes, stirring, until the sauce coats a spoon.
- Remove the pan from the heat. Add the grated cheddar in small handfuls, stirring until each addition melts. If needed, return the pan briefly to the lowest heat; do not simmer the cheese sauce.
- Fold in the drained macaroni. Add reserved pasta water a tablespoon at a time if the sauce needs loosening, then serve promptly.
Nutrition
Calories: 565kcalCarbohydrates: 53.6gProtein: 23.5gFat: 28.5gSaturated Fat: 18gCholesterol: 93mgSodium: 743mgSugar: 7g
Video
Notes
Contains milk and wheat. Lactose-free dairy milk still contains milk protein and is unsuitable for a milk allergy. Nutrition is an estimate for one quarter of the recipe, calculated from selected ingredient labels. Brands, portion size and any extra milk change the values. Refrigerate in shallow containers within 2 hours (1 hour above 90°F / 32°C), keep at 40°F / 4°C or below and use within 3–4 days. Reheat leftovers to 165°F / 74°C throughout. Cooking times vary with pasta and stove. Video: The Stay At Home Chef demonstrates a stovetop roux, milk and cheddar method; her seasonings and proportions differ from this recipe.