Next, in a medium saucepan over medium heat, I melt 3 tablespoons of unsalted butter, allowing it to bubble slightly without browning. To this, I whisk in 3 tablespoons of flour, cooking it for about a minute until it’s well combined and forms a roux. The nutty aroma fills my kitchen and gets me excited for what’s to come! Gradually, I whisk in 2 cups of milk, ensuring there are no lumps. As it thickens, I add my spices: 1 teaspoon of mustard powder and 1/2 teaspoon of garlic powder. The smell is divine!
Once my sauce is smooth and bubbling, I remove it from the heat and stir in the 2 cups of shredded cheddar and 1 cup of shredded mozzarella cheese. The texture of the cheese melting into the sauce is truly magical, and I always sneak a taste—just to make sure it’s perfect, of course! Then, I combine the cheese sauce with the cooked macaroni, mixing it all until the pasta is completely coated in that creamy goodness.
At this point, the dish is delicious as is, but I often like to bake it for that golden, crispy topping. If you’re interested, transfer the mac and cheese to a greased baking dish, sprinkle 1/2 cup of breadcrumbs over the top, and bake in a preheated oven at 350°F for about 20 minutes or until bubbly and golden. Trust me, it’s worth the extra few minutes!
Pro Tips for Best Results
When making mac and cheese, I’ve found that using a mix of cheeses really elevates the flavor. While I love cheddar for its sharpness, incorporating mozzarella adds a lovely stretch and creaminess. I tested this three ways—with only cheddar, only mozzarella, and a blend—and the blend came out on top, hands down!
One little tip I picked up along the way is to keep the heat at medium when making the cheese sauce. If you rush it by cranking up the temperature, you risk burning the roux or causing the sauce to separate. Patience really pays off, and I promise it’ll be worth it when you’re rewarded with that velvety texture.
Finally, don’t hesitate to add in some spices or mix-ins. Sometimes I toss in a pinch of paprika or some caramelized onions for an extra layer of flavor. It’s all about personalizing the dish to make it your own, which is one of the best parts about cooking at home!
Common Mistakes to Avoid
When I first started making mac and cheese, I made the rookie mistake of not salting the pasta water. It might seem trivial, but properly seasoning the water makes a huge difference in overall flavor. Be generous with the salt, and the pasta itself will have a depth of flavor that enhances the dish. If you skip this step, you might end up with bland mac and cheese—nobody wants that! (See the next page below to continue…)