Ingredients
Scale
- 1 pound elbow macaroni
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 2 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Breadcrumbs for topping
Instructions
- Cook the macaroni according to package directions, then drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until it forms a roux.
- Gradually whisk in milk, stirring until the sauce thickens, then lower the heat and add cheddar and Gruyere cheese until melted. Season with salt and pepper.
- Combine the cheese sauce with the macaroni. For a baked version, transfer to a greased baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 20-25 minutes until golden brown.
Notes
- Use high-quality cheese for the best flavor.
- Don’t overcook the macaroni; it should be al dente.
- Stir the cheese sauce constantly to prevent burning.
- Add a pinch of nutmeg for extra warmth in the cheese sauce.
- Feel free to experiment with different cheeses for a unique flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop/Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg