Classic Macaroni and Cheese from Fine Cooking
Indulge in the ultimate comfort food with Fine Cooking's Classic Macaroni and Cheese—a creamy, velvety delight that's perfect for weeknight dinners or special gatherings. Featuring a duo of sharp cheddar and Gruyère cheeses, this recipe delivers a rich, cheesy flavor that's beautifully balanced by a hint of Dijon mustard and the silky texture of a milk and heavy cream base. The smooth, homemade cheese sauce envelops tender elbow macaroni, creating a luscious dish that can be enjoyed straight from the stovetop or baked to achieve a golden, bubbly finish. Whether garnished with a sprinkle of paprika or served as-is, this classic mac and cheese is a must-try for any cheese lover. With just 15 minutes of prep time and a total of 45 minutes to prepare, it’s an easy, satisfying crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 340 grams Elbow macaroni
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 3 cups Sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Bring a large pot of salted water to boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for about 1-2 minutes, or until the mixture begins to bubble but does not brown.
Gradually add the milk and heavy cream, whisking constantly to prevent lumps. Continue cooking over medium heat until the mixture thickens and begins to simmer, about 5-7 minutes.
Reduce the heat to low. Stir in the shredded cheddar cheese and Gruyère cheese, adding one small handful at a time and whisking well after each addition until fully melted and smooth.
Add the Dijon mustard, salt, and black pepper to the cheese sauce. Taste and adjust seasoning as needed.
Add the cooked elbow macaroni to the cheese sauce, stirring gently to fully coat the pasta.
Transfer the mac and cheese to a serving dish, or for a baked version, pour it into a buttered baking dish and broil for 3-5 minutes until lightly browned on top.
Sprinkle with paprika, if using, for garnish before serving.
Nutrition Facts
Calories |
4874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.9 g | 388% | |
| Saturated Fat | 181.7 g | 908% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 932 mg | 311% | |
| Sodium | 5802 mg | 252% | |
| Total Carbohydrate | 331.3 g | 120% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 47.5 g | ||
| Protein | 192.2 g | 384% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 4403 mg | 339% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1610 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
