Quick and Easy Mac n Cheese
A comforting, crowd-pleasing baked macaroni and cheese that comes together quickly and can easily be made ahead of time.
Equipment
- 1 Large enameled cast iron pot
- 1 Whisk
Ingredients
- 1 lb elbow pasta
- 1 stick butter
- 1/2 cup flour
- 4 cups skim milk
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp nutmeg (optional)
- 6 cups cheddar cheese (~24oz) divided
- breadcrumbs optional, for topping
Instructions
- Boil pasta according to package directions, drain, and set aside.
- Melt butter in a large enameled cast iron pot over medium-low heat. Once melted, add flour and whisk well to combine.
- Slowly pour in the milk while whisking constantly. Cook, stirring frequently, until the mixture thickens, smooths out, and begins to bubble (about 4 to 5 minutes). Raise heat to medium if necessary.
- Reduce temperature to low. Add the salt, pepper, and nutmeg, stirring well to distribute the spices.
- Add 5 1/2 cups of the cheddar cheese and mix until completely melted and smooth. Fold in the cooked pasta and mix until thoroughly coated.
- Top the mixture evenly with the remaining 1/2 cup of cheddar cheese and breadcrumbs, if using.
- Bake in the oven at 350°F (180°C) for about 30 to 35 minutes until bubbling and golden on top.
Notes
To Make Ahead: Complete instructions through step 5, then cover and refrigerate until ready to bake. When ready to serve, top with the remaining 1/2 cup of cheese and breadcrumbs, then bake at 350°F (180°C) for about 40 to 45 minutes until heated through.
For the best texture, I highly recommend buying the 24-ounce blocks and grating them yourself rather than buying the pre-shredded bags. Pre-packaged shredded cheese is coated in cellulose (an anti-caking agent) to keep it from sticking together in the bag. That coating prevents the cheese from melting into that perfectly smooth, velvety sauce we want for this mac n cheese. It only takes a couple of extra minutes, but it makes a massive difference in the final dish!