Classic homemade mac & cheese
520 cals, 22p, 50c, 25f (per meal)
3 tbsp (24g)
3 tbsp (43g)
2 cup (480mL)
1 cup (86g)
2 cup, shredded (226g)
3/4 lbs (340g)
1
Cook the pasta according to the package instructions. Drain and set aside.
2
In a large saucepan, melt the butter over medium heat.
3
Add the flour and cook, stirring continuously for 1-2 minutes, until the mixture is bubbly and lightly golden brown, forming a roux.
4
Gradually whisk in the milk, smoothing out any lumps. Cook, stirring constantly, until the mixture thickens, about 3-5 minutes.
5
Reduce the heat to low and gradually stir in the cheeses until fully melted and the sauce is smooth. Season with salt and pepper to taste. If you prefer an extra-smooth sauce, you can use an immersion blender to blend the sauce.
6
Add the cooked pasta to the cheese sauce and gently stir to coat. Serve immediately.