Mac and Cheese
Cuisine: American
Author: Clifford A. Wright
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
  • 3 tablespoons unsalted butter
  • 3 tablespoons finely chopped onion
  • ½ garlic clove, finely chopped
  • 3 tablespoons all-purpose flour
  • 3½ cups whole milk
  • 1 pound elbow macaroni or any tubular macaroni
  • 1 pound mild or sharp aged white cheddar cheese, shredded
  • 2 tablespoons Dijon mustard
  • ¾ teaspoon salt or more to taste
  • 2 tablespoons dry bread crumbs
  1. Preheat the oven to 400 degrees F.
  2. In a saucepan, melt the butter over medium heat, then add the onion and garlic and cook, stirring, until translucent, about 3 minutes. Add the flour to form a roux, stirring for about 1 minute. Remove the saucepan from the heat and whisk in the milk. Return to the heat and simmer, stirring, over low heat until smooth but still liquidy, about 15 minutes. Add the cheese, 1 cup or a handful at a time until it melts, stirring frequently, then add the mustard and salt and stir until the cheese has melted.
  3. Meanwhile, bring a large pot of abundantly salted water to a rolling boil, then cook the pasta until half cooked (harder than al dente; follow the package instructions). Drain the pasta and transfer to a large bowl. Pour the cheese sauce over the pasta and stir and toss a bit. Transfer the macaroni to a buttered 10-inch diameter round casserole at least 3 inches deep or a 9-inch square one. Sprinkle the bread crumbs on top and bake until the top begins to turns golden and the sauce is bubbly, about 25 minutes. Let rest 10 minutes, then serve.
Recipe by Cook-Coquus at