Ingredients
- 250 g macaroni pasta
- 50 g butter
- 50 g all-purpose flour
- 500 ml milk
- 200 g cheddar cheese grated
- salt and pepper to taste
- Optional: breadcrumbs for topping
Instructions
Cook the Macaroni:
- Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to the package instructions until al dente (usually about 8-10 minutes). Drain and set aside.
Make the Cheese Sauce:
- In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously to create a smooth paste (roux). Cook the roux for about 1-2 minutes to remove the raw flour taste.
- Slowly pour in the milk while whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens and comes to a gentle simmer, which should take about 5-7 minutes.
- Reduce the heat to low and stir in the shredded cheddar cheese until it's completely melted and the sauce is smooth. Season with salt and pepper to taste. You can adjust the amount of salt and pepper to your preference.
Combine Pasta and Cheese Sauce:
- Add the cooked macaroni to the cheese sauce and stir until the pasta is well coated with the creamy cheese sauce.
Serve:
- Serve your delicious homemade mac and cheese hot, garnished with a bit more shredded cheese if desired.Enjoy your homemade macaroni and cheese!
Nutrition Facts
Quick mac & cheese
Amount per Serving
Calories
1297
% Daily Value*
Fat
65
g
100
%
Saturated Fat
37
g
231
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
15
g
Cholesterol
185
mg
62
%
Sodium
921
mg
40
%
Potassium
775
mg
22
%
Carbohydrates
127
g
42
%
Fiber
5
g
21
%
Sugar
16
g
18
%
Protein
51
g
102
%
Vitamin A
2044
IU
41
%
Calcium
1060
mg
106
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.