Ingredients
Cheese Sauce Base
- 50 g / 3 1/2 tbsp butter
- 3 tbsp flour
- 2 cups milk (full fat preferred but low fat is ok)
- 2 1/2 cups water
- Salt and pepper to taste
- 1 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
- 1/2 tsp mustard powder (optional)
Pasta
- 250 g / 2 1/2 cups elbow macaroni, uncooked
Cheese
- 3/4 cup mozzarella cheese, shredded
- 1 1/2 cups cheese (Cheddar, Colby, Gruyere), shredded
Instructions
- Melt Butter and Make Roux: Melt 50 g (3 1/2 tbsp) butter in a medium pot or large saucepan over medium heat. Add 3 tbsp flour to the melted butter and cook for 1 minute, stirring constantly, to form a roux that will help thicken the sauce.
- Add Milk and Water: Pour about 3/4 cup of milk into the pot and stir it briskly to combine with the roux, creating a slurry. Then, add the remaining milk and continue mixing until smooth. Add 2 1/2 cups water and your choice of seasonings—1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp mustard powder, and salt and pepper to taste.
- Add Macaroni: Stir in the 250 g uncooked elbow macaroni. Stir occasionally as the mixture comes to a gentle simmer. When wisps of steam appear and the sauce begins to heat up, reduce the heat to medium-low to allow slow cooking.
- Simmer and Cook Pasta: Cook the macaroni gently for 9 to 10 minutes, stirring regularly to prevent sticking and ensure even cooking. The sauce will bubble gently, and the macaroni will cook until just tender but still firm to bite. At this point, the sauce will be thinner than desired but will thicken later.
- Add Cheese and Finish Sauce: Remove the pot from heat and quickly stir in 3/4 cup shredded mozzarella and 1 1/2 cups shredded cheese (a blend of Cheddar, Colby, or Gruyere). Stir until the cheese melts and the sauce thickens and becomes glossy. Adjust seasoning with additional salt and pepper if needed.
- Serve Immediately: Serve the macaroni and cheese right away for the best texture and flavor. The sauce will thicken further as it sits, so prompt serving is ideal for creamy consistency.
Notes
- The combination of mozzarella and sharper cheeses like Cheddar, Colby, or Gruyere gives a balance of meltiness and flavor; using only mozzarella is not recommended due to its mild flavor.
- If the sauce becomes too thick after removing from heat, stir in a splash of milk or water to loosen it. If it is too thin, cook a little longer on the stove with stirring.
- This recipe cooks pasta directly in the sauce, allowing the starch to release and create a glossy finish that clings perfectly to the pasta, following a classic Italian technique.
- You can turn this into a baked mac and cheese by topping with a buttered panko breadcrumb and parmesan mixture, then placing under a broiler for a few minutes, continuing to cook the pasta and forming a crispy crust.
- Take the pot off the heat when pasta is still slightly firm as it will continue to cook in the residual heat while stirring in cheese.
- Prep Time: 3 minutes
- Cook Time: 15 minutes
- Category: Dinner, Side
- Method: Stovetop
- Cuisine: Western
