Bring a large pot of salted water to a boil and cook macaroni according to the package instructions. Drain.
Get the rest of your ingredients ready as this dish will come together fast.
Warm milk in a small pot (warm milk works better when making a roux.)
Meanwhile, melt butter over medium heat in a sauce pan. When the butter starts to foam, add flour, whisking consistently - you are making a roux. Cook it for about 2 minutes to cook off the raw taste, stirring constantly; do not let your roux get dark. Add a little bit of milk, maybe half a cup while constantly whisking to form a thick paste. Slowly drizzle in the rest of the warm milk and bring it to gentle simmer, at which point the mixture will thicken into sauce. You now made béchamel sauce!
Optional step for perfect Mac And Cheese or to correct errors.
Did you not pour milk gradually enough and now your sauce is lumpy? Or do you simply want perfected sauce with no chance of lumps. Put shredded cheese into a large pot. Set a fine mesh sieve over the pot and strain your béchamel sauce over the cheese. Proceed to the next step.
Turn off the heat and stir cheese into the sauce.
If for any reason the cheese didn't melt properly, put it back on the burner over low heat and stir until melted.
Add nutmeg, salt and pepper to taste and stir. Add your cooked and well-drained macaroni and toss to combine.
Your Mac and Cheese is now done. Serve it immediately. Sprinkle with optional Parmesan, if desired.
Ingredients
Directions
Bring a large pot of salted water to a boil and cook macaroni according to the package instructions. Drain.
Get the rest of your ingredients ready as this dish will come together fast.
Warm milk in a small pot (warm milk works better when making a roux.)
Meanwhile, melt butter over medium heat in a sauce pan. When the butter starts to foam, add flour, whisking consistently - you are making a roux. Cook it for about 2 minutes to cook off the raw taste, stirring constantly; do not let your roux get dark. Add a little bit of milk, maybe half a cup while constantly whisking to form a thick paste. Slowly drizzle in the rest of the warm milk and bring it to gentle simmer, at which point the mixture will thicken into sauce. You now made béchamel sauce!
Optional step for perfect Mac And Cheese or to correct errors.
Did you not pour milk gradually enough and now your sauce is lumpy? Or do you simply want perfected sauce with no chance of lumps. Put shredded cheese into a large pot. Set a fine mesh sieve over the pot and strain your béchamel sauce over the cheese. Proceed to the next step.
Turn off the heat and stir cheese into the sauce.
If for any reason the cheese didn't melt properly, put it back on the burner over low heat and stir until melted.
Add nutmeg, salt and pepper to taste and stir. Add your cooked and well-drained macaroni and toss to combine.
Your Mac and Cheese is now done. Serve it immediately. Sprinkle with optional Parmesan, if desired.
