PocketCook

From @Nick's Kitchen

Mac and Cheese

20 min · Serves 4 · 650 kcal

20 mintotal
10 minhands on
9steps
4servings

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Ingredients

For the pasta

  • 1 box elbow macaroni (about 1 lb / 450 g)
  • 1 tbsp salt

For the sauce

  • 2 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/2 cup Gruyère cheese, freshly grated
  • Smoked paprika, to taste
  • Mustard powder, to taste
  • Salt, to taste
  • Freshly cracked black pepper, to taste

To finish

  • Parmesan cheese, finely grated

Method

For the pasta

  1. Bring a large pot of water to a boil, season with salt, and cook the elbow macaroni until al dente, about 8–10 minutes.

  2. Strain the pasta and set aside.

For the sauce

  1. Melt the butter in a pan over medium heat, add the flour, and whisk until golden brown, 1–2 minutes.

  2. Pour in the whole milk and heavy cream, whisking continuously until the mixture thickens and begins to bubble, 2–3 minutes.

  3. Turn off the heat and stir in the freshly grated sharp cheddar and Gruyère until completely melted and smooth.

    Do not use pre-shredded cheese; fresh-grated melts smoother.

  4. Season the sauce with smoked paprika, mustard powder, salt, and freshly cracked black pepper.

To finish

  1. Combine the cooked macaroni with the cheese sauce in an oven-safe skillet or container.

  2. Grate a layer of Parmesan cheese evenly over the top.

  3. Broil on high until the top is golden, crispy, and bubbly, 2–4 minutes.

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