American🍚 Starches

Classic Baked Mac and Cheese

Name: Classic Baked Mac and Cheese
Total time: 50 min
Cuisine: American
Ingredients: ~1 lb Elbow macaroni pasta; 2 tbsp Unsalted butter; 2 tbsp All-purpose flour; 2 cups Whole milk; 12 oz Cheddar cheese (mix of mild and sharp); to taste Yellow mustard; a pinch Cayenne pepper; to taste Salt; 2 tbsp Pasta cooking water; 4 oz Additional cheddar cheese

⏱ 50 min

A classic baked mac and cheese made with a traditional béchamel sauce. The key is mastering the sauce, choosing the right pasta shape, and avoiding common mistakes like overheating the cheese which causes the sauce to break.

Adapted from a video by Binging with Babish

Every Way to Screw Up Mac & Cheese | Botched by Babish

Watch on YouTube

Ingredients

Elbow macaroni pastaUse bronze-cut pasta with rough texture to better hold sauce. Avoid linguine, farfalle, bow tie, or smooth flat pastas~1 lbest.
Unsalted butter2 tbsp
All-purpose flourFor making the roux, equal parts with butter2 tbsp
Whole milk2 cups
Cheddar cheese (mix of mild and sharp)Shred fresh, never use pre-shredded which contains anti-caking agents that make sauce grainy. Mix mild (young) and sharp (aged) for flavor while preventing separation12 oz
Yellow mustardAbout 1 teaspoon, adds cheesy depth and acidity

Steps

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1
Bring a pot of salted water to a boil for the pasta. In a separate skillet over medium heat, melt the butter until foaming.
2
Add equal parts flour to the foaming butter and whisk together to form a roux. Cook for about 1 minute, stirring gently to remove the raw flour taste.
3
Slowly add the milk in small splashes while whisking constantly. Let it clump up initially, then whisk in more milk gradually. Continue until all milk is incorporated and smooth.
4
Continue cooking the béchamel for 1-2 minutes, stirring until it reaches the consistency of heavy cream. Test by coating the back of a spoon—it should leave a distinct trail.
5
Cook the pasta in boiling salted water. The timing depends on the pasta type. For this recipe using elbow macaroni that cooks in 5 minutes, add it about 1 minute after starting the béchamel.
6
Once the pasta is cooked, remove from heat immediately. Add the freshly shredded cheese to the hot béchamel and gently fold it in—don't whisk constantly. Let it sit for a moment to allow the cheese to melt gently.
7
Add the hot cooked pasta to the cheese sauce. Pour in about 2 tablespoons of reserved pasta cooking water and mix everything together. The hot pasta will help the cheese melt completely.
8
Taste the sauce. Add about 1 teaspoon of mustard and a light pinch of cayenne pepper. Season with salt to taste.
9
Optional: For extra thickness and stretchiness, add another 4 oz of shredded cheese. Mix gently to distribute evenly throughout, but don't whisk until the cheese is melted. Let sit for about 2 minutes.
10
Serve the mac and cheese immediately. Alternatively, transfer to a baking dish and bake at 375°F (190°C) for 30-45 minutes until golden. If baking, undercook the pasta slightly on the stovetop since it will continue cooking and absorbing sauce in the oven.

Classic Baked Mac and Cheese

Ingredients

Steps

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