Ingredients
Scale
- Elbow macaroni pasta 1 pound
- Butter 1/2 cup
- All-purpose flour 1/3 cup
- Milk 3 cups
- Heavy cream 1 cup
- White cheddar cheese, shredded 4 cups
- Dijon mustard 1 teaspoon
- Salt and pepper to taste
Instructions
- Step 1: Cook the macaroni according to package directions. Drain well and set aside.
- Step 2: In a large saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Step 3: Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sauce has thickened. Stir in heavy cream and Dijon mustard.
- Step 4: Remove from heat and stir in the white cheddar cheese, a handful at a time, until melted and smooth. Season with salt and pepper to taste.
- Step 5: Add the cooked macaroni to the cheese sauce and stir until well coated.
- Step 6: Serve immediately.
Notes
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat mac and cheese with a splash of milk to restore its creamy consistency.
- Serve this decadent mac and cheese as a comforting side dish or elevate it with crispy bacon crumbles and toasted breadcrumbs.
- Don't overheat the cheese sauce, as this can cause it to separate and become grainy; gentle heat is key for a smooth, luscious texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American