Cozy Mac & Cheese
Rich and creamy stovetop macaroni and cheese made with a velvety cheese sauce, perfect for a comforting weeknight meal. Easily customizable with add-ins like bacon, peas, or broccoli.
COOK TIME: 40 minutes
PREP TIME: 10 minutes
SERVINGS: 6
INGREDIENTS
1 lb elbow macaroni pasta
1 ½ cups whole or 2% milk
2 tbsp all-purpose flour
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 tsp kosher salt
¼ tsp dijon mustard
INSTRUCTIONS
Cook the pasta: Bring about 4 quarts of salted water to a boil in a large pot. Add the pasta and cook according to package directions until al dente, about 8 minutes. Drain and set aside.
Warm the milk: Place 1 cup of milk in a medium saucepan over medium heat. Whisk together the remaining ½ cup milk and flour in a small bowl until smooth. When wisps of steam appear from the warming milk, whisk in the milk-and-flour mixture. Continue whisking gently until the milk thickens slightly, 3 to 4 minutes.
Make the cheese sauce: Reduce heat to low and stir in handfuls of cheese. Mix in salt and mustard. Stir until all the cheese melts and the sauce is creamy. Taste and adjust seasonings. Remove from heat.
Combine pasta and sauce: Place the pasta and ½ of the cheese sauce in a large serving bowl. Stir to coat evenly. Add remaining sauce and any cooked add-ins.
Bake: Pour prepared mac and cheese into a casserole dish, sprinkle cheese over the top, cover, and bake at 350°F for 30 minutes.
Storage Instructions
Refrigerate leftovers in an airtight container for up to 1 week. Reheat in the microwave; stir in a splash of milk if sauce is dry.
Ingredient Substitutions
Any semi-hard cheese can replace cheddar; low-fat milk may be used, though sauce will be slightly less creamy.