Macaroni And Cheese

This homemade macaroni and cheese offers a lighter take on the American comfort food staple without sacrificing flavor. The sauce is built with a roux of flour and butter, enriched with low-fat milk and a hint of Dijon mustard for depth. While the base is simple, the addition of sharp cheddar and Parmesan creates a rich, savory profile that coats every noodle. Baked until the top is bubbly and golden, it delivers a satisfying texture contrast between the creamy interior and the crisp crust. Perfect for a cozy weeknight dinner or a potluck side dish, this recipe proves that classic comfort food can be both delicious and mindful.

Cooking Method: Baking, Boiling

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 467.6

Dietary: Vegetarian

Description

This homemade macaroni and cheese offers a lighter take on the American comfort food staple without sacrificing flavor. The sauce is built with a roux of flour and butter, enriched with low-fat milk and a hint of Dijon mustard for depth. While the base is simple, the addition of sharp cheddar and Parmesan creates a rich, savory profile that coats every noodle. Baked until the top is bubbly and golden, it delivers a satisfying texture contrast between the creamy interior and the crisp crust. Perfect for a cozy weeknight dinner or a potluck side dish, this recipe proves that classic comfort food can be both delicious and mindful.

Ingredients

2 cups Elbow macaroni
1 cup Low-fat (1%) milk
2 tablespoon All-purpose flour
1 teaspoon Dijon mustard
1/2 teaspoon Salt
1/4 teaspoon Freshly ground pepper
1 cup Shredded extra-sharp cheddar cheese
3 tablespoon Grated Parmesan cheese

Directions

1
Preheat oven to 375&# 194;Â°F (190ÃÂ°C).
2
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente according to package directions.
3
Drain pasta well and return it to the pot or transfer to a baking dish.
4
In a separate saucepan, melt butter over medium heat (if not using a roux method with the milk directly, whisk flour into butter for 1 minute). Whisk in milk and Dijon mustard, cooking until slightly thickened.
5
Remove sauce from heat and stir in shredded cheddar and Parmesan cheese until melted and smooth.
6
Pour cheese sauce over the cooked macaroni and toss gently to coat evenly.
7
Transfer mixture to a greased baking dish if not already in one.
8
Bake for 15-20 minutes until bubbly and top is lightly golden.
9
Let cool for 5 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 467.6kcal

% Daily Value *
Total Fat 24.3g38%
Saturated Fat 14.8g74%
Cholesterol 68.1mg23%
Sodium 2994.2mg125%
Total Carbohydrate 38.6g13%
Dietary Fiber 2.4g10%
Sugars 0.8g
Protein 25.1g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a crispier top, sprinkle with extra Parmesan or breadcrumbs before baking and broil for the last 2 minutes.

Ensure cheese is finely shredded for the smoothest sauce. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to restore creaminess.

Keywords: macaroni, cheese, comfort food, cheddar, parmesan, baked pasta, vegetarian, easy dinner, family meal, creamy sauce, american cuisine, potluck, weeknight, cheesy, pasta bake

Read it online: https://www.chefs-mate.com/recipe/macaroni-and-cheese-8-pts/