Mac and Cheese can be made in so many ways. This is my tried and true favorite. It’s not overly cheesy or weighted down. It goes great with just about everything. You can make it ahead and easily reheat before serving. Feel free to change up your cheeses if you like.
Mac and Cheese
Course: SidesCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
5
minutesCooking time
20
minutesIngredients
3/4 lb. elbow pasta
1 Tbsp. extra virgin olive oil
2 Tbsp. unsalted butter, plus 1/2 Tbsp butter to grease a baking pan
3 Tbsp. flour
1/2 tsp. ground mustard
1/2 tsp. hot sauce
1 1/2 cups 2 percent milk
3 cups shredded cheddar jack cheese, divided
Salt to taste
1/4 tsp. fresh black pepper
Directions
- Bring a large pot of salted water to a boil. Cook elbow pasta, according to package instructions. Usually 7-8 minutes. Drain and set aside.
- Grease an oval or rectangular baking dish, about 10-12 inches in length. Set aside.
- Meanwhile in a large pan with with 2-inch-high sides, melt olive oil and butter over medium heat. Once the oil and butter bubble and combine, add flour. Whisk for 2 minutes until well combined.
- Add milk. Gently bring to a boil, while stirring occasionally. Season with mustard, salt, pepper and hot sauce. Let simmer for a minute while stirring. Mixture should thicken slightly. Remove from heat.
- Immediately stir in 2 cups of shredded cheese. Stir until melted and well combined. Stir in cooked and drained elbow pasta. Check for seasoning and add more, if desired.
- Spoon pasta and cheese mixer into prepared baking dish. Top with remaining shredded cheese. Place baking dish under a hot broiler for a minute or two until browned slightly. Serve immediately. You may also make ahead and cover with aluminum. Reheat in oven at 300 degrees for 10 minutes before serving.
