Mac and Cheese
Serves: 4
Cook time: 15 minutes
Prep time: 5 minutes
Ingredients:
8 oz (227g) elbow macaroni
¼ cup (56g) unsalted butter
¼ cup (38g) all-purpose flour
½ cup (118ml) heavy cream
1.5 cups (355ml) whole milk
1 cup (113g) cheddar cheese, grated
1 cup (113g) American cheese, shredded or finely chopped
½ cup (108g) Gruyere cheese, grated
Salt, to taste
Method:
In a 6-8 quart stock pot, bring water to a boil and season with salt. Cook elbow macaroni according to package directions or until al dente, about 7-8 minutes. Drain pasta in a strainer and set aside.
Using the same large pot, melt your butter over medium heat. Once fully melted, whisk in your flour. Cook, stirring continuously, for about 2-3 minutes. While continuously whisking, slowly pour in your heavy cream and milk. Once smooth and thickened, cut off the heat. Add your cheddar cheese, mix until melted, then add the American and Gruyere cheeses. Season to taste with salt and mix until fully melted and incorporated, around 2-4 minutes.
Add your cooked pasta into the cheese sauce and fold together until fully coated. Taste for salt, and season if needed. Keep warm over low heat stirring occasionally, and serve immediately and enjoy.
