Ingredients
Scale
- 1 lb elbow macaroni (or cavatappi, fusilli)
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- 2 cups whole milk (or heavy cream)
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Optional toppings: additional shredded cheese or breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C).
- Boil a large pot of salted water. Add elbow macaroni and cook for 7-9 minutes until al dente. Drain and set aside.
- In a medium saucepan, melt butter over medium heat. Whisk in flour to create a roux, and cook for 2 minutes to eliminate the raw taste.
- Slowly pour in the milk while whisking constantly to avoid lumps. Simmer for about 5 minutes until the sauce thickens.
- Remove the saucepan from heat. Stir in the shredded cheeses gradually, mixing until the sauce is smooth and creamy.
- Add the cooked macaroni to the cheese sauce and stir well to coat. Transfer the mixture into a 9×13 inch baking dish.
- Optional: top with more shredded cheese or breadcrumbs for a crunchy, golden finish.
- Bake for 20-25 minutes until the mac and cheese is golden brown and bubbly.
- Let it cool for a few minutes before serving. Enjoy your creamy, cheesy homemade mac and cheese!
Notes
- Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 380 kcal per serving | Servings: 6
