Get ready to embark on a cheesy adventure that'll transform your ordinary dinner into an extraordinary culinary experience! This isn't just another mac and cheese recipe – it's a mouth-watering masterpiece that combines creamy, sharp cheddar with perfectly cooked elbow macaroni, guaranteed to make even the pickiest eaters come running to the table. Whether you're a comfort food enthusiast or a cooking novice, this Carpenter Mac and Cheese will become your new go-to recipe that promises to deliver pure, delicious satisfaction in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Fill a large pot with water and bring to a rolling boil over high heat. Add a pinch of salt to the water to enhance the pasta's flavor.
- Add elbow macaroni to the boiling water and cook according to package directions, typically 8-10 minutes, until pasta is al dente. Stir occasionally to prevent sticking.
- While pasta is cooking, prepare the cheese sauce. In a medium saucepan, melt butter over medium heat until it becomes smooth and slightly bubbling.
- Sprinkle flour into the melted butter, whisking constantly to create a smooth roux. Cook for 1-2 minutes to remove the raw flour taste, stirring continuously.
- Gradually pour milk into the roux, whisking steadily to prevent lumps from forming. Continue cooking and stirring until the mixture thickens and becomes smooth, about 3-4 minutes.
- Remove sauce from heat and stir in shredded sharp cheddar cheese until completely melted and incorporated. Season with salt, black pepper, and paprika.
- Drain cooked macaroni in a colander, shaking to remove excess water. Return pasta to the original pot.
- Pour the cheese sauce over the macaroni and stir gently but thoroughly to ensure every pasta piece is coated evenly.
- Let the mac and cheese rest for 2-3 minutes to allow sauce to set and thicken slightly before serving.
- Serve hot, optionally garnishing with additional paprika or fresh chopped parsley for extra flavor and visual appeal.
Tips
- Always use freshly shredded cheese for the smoothest, most melty sauce. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
- Control your roux carefully – cook it just long enough to remove the raw flour taste, but not so long that it browns.
- Add milk gradually and whisk constantly to prevent lumps from forming in your sauce.
- For extra richness, consider using a mix of cheeses like sharp cheddar and a touch of gruyère or monterey jack.
- If your sauce is too thick, thin it out with a little extra milk. If it's too thin, continue cooking or add a bit more cheese.
- Let the mac and cheese rest for a few minutes after mixing to allow the sauce to set and thicken naturally.
- For a crispy top, transfer to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 16g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 65mg
