Classic Mac and Cheese

A simple stovetop cheese sauce coats every curve of the macaroni. Grating the cheddar yourself helps it melt smoothly into the warm sauce.

Cuisine: American | Prep: 10 minutes | Cook: 20 minutes | Yield: 4 servings

Ingredients

• 300 g elbow macaroni
• 30 g butter
• 30 g plain flour
• 500 ml whole milk
• 200 g cheddar, freshly grated
• 1/2 tsp mustard powder
• 1/4 tsp fine salt, plus salt for pasta water
• 1/4 tsp black pepper

Method

1. Cook macaroni in salted boiling water according to the packet. Reserve a cup of pasta water, then drain.
2. Meanwhile, melt butter in a saucepan over medium heat. Add flour and stir for 1 minute.
3. Gradually whisk in milk, keeping the mixture smooth. Cook, stirring, for 5–7 minutes until it thickens enough to coat a spoon.
4. Stir in mustard powder. Remove the pan from heat and add cheddar a handful at a time until melted.
5. Fold in macaroni. Loosen with a splash of pasta water if needed, then season with salt and pepper.
6. Serve promptly while the sauce is creamy.

Cook’s tip

Avoid boiling the sauce after adding cheese; high heat can make it grainy. A medium or mature cheddar gives good flavor without needing extra ingredients.