American · PANTRYHOP RECIPE
Macaroni and cheese
35 minutes · 6 servings · vegetarian
A beloved American staple, written as a simple baked version.
Ingredients
Check you have the quantities below.
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 3 cups shredded cheddar cheese
- 1/2 cup breadcrumbs
Let’s make it
- Heat the oven to 375°F and grease a baking dish, or keep the mac and cheese stovetop-only.
- Cook the macaroni until just tender; drain.
- Melt butter in a saucepan, whisk in flour, and cook 1 minute. Slowly whisk in milk and simmer until thick.
- Stir in salt, mustard, and cheese until melted, then fold in the macaroni.
- Top with breadcrumbs and bake 15 minutes, or serve straight from the pot.
If making for kids, keep the mustard very light and use mild cheddar.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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