Mac and Cheese (Veg)
Our easy homemade mac and cheese is perfect for weeknights. Get that super creamy sauce without a lot of fuss.
Ingredients
- 225 grams elbow macaroni
- 4 cups milk
- 0.5 cup unsalted butter
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 450 grams sharp cheddar cheese, shredded
- 1 cup breadcrumbs
Instructions
- Preheat your oven to 190°C.
- Bring a large pot of salted water to a boil. Add 225 grams elbow macaroni and cook according to package directions until al dente. Drain the macaroni and set aside.
- In a large saucepan or Dutch oven, melt 0.5 cup unsalted butter over medium heat.
- Add 0.5 cup all-purpose flour to the melted butter and stir constantly for 1-2 minutes to create a roux. Do not let it brown.
- Gradually whisk in 4 cups milk, a little at a time, to the roux. Continue whisking until the sauce is smooth and thickened, about 5-7 minutes.
- Remove the saucepan from the heat. Stir in 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.25 teaspoon ground nutmeg.
- Add 450 grams shredded sharp cheddar cheese to the sauce, stirring until it is completely melted and smooth.
- Add the cooked and drained macaroni to the cheese sauce and stir until evenly coated.
- Pour the macaroni and cheese mixture into a 2-liter baking dish.
- Sprinkle 1 cup breadcrumbs evenly over the top of the macaroni and cheese.
- Bake for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbly.
- Let it rest for a few minutes before serving.