Kraft's 1937 boxed mac and cheese saved America during the Depression—7.23 million boxes sold in the first year alone.
Classic Mac and Cheese
Indulge in the ultimate comfort food with this rich and velvety mac and cheese! Featuring a luscious blend of sharp cheddar and creamy mozzarella, this dish is baked to perfection for a golden, bubbly top. Get ready to savor a bowl of cheesy goodness that will warm your heart and satisfy your cravings!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 tsp cayenne pepper (5 ml)
- 1 tsp ground ginger (5 ml)
- Fresh cracked pepper
🥛Dairy & Eggs(6)
- 1/4 cup Butter (56.8 g)
- 1 cup Sharp Cheddar (240 ml)
- 1 cup Gruyère Cheese (240 ml)
- 1 cup Mozzarella Cheese (240 ml)
- Sharp Cheddar Cheeseoptional
- 2 cups milk (480 ml)
🫙Pantry Staples(2)
- 1/4 cup flour (31.2 g)
- 1 boxes Macaroni Noodles
🧂Spices & Seasonings(2)
- 1 tbsp garlic powder (15 ml)
- Salt
📦Other(1)
- Chivesoptional
👨🍳 Instructions
- 1
Start by melting a half stick of butter.
- 2
Add a quarter cup of flour to make a roux.
- 3
Slowly add in the milk to create a béchamel.
- 4
Season the béchamel with garlic powder, cayenne pepper, ground ginger, salt, and black pepper.
- 5
Add in the cheeses: mozzarella, gruyere, and sharp cheddar.
- 6
Fold in the undercooked macaroni noodles to coat them with the cheese sauce.
- 7
Transfer the mixture to a baking dish.
- 8
Top with more cheese blend.
- 9
Broil in the oven for about three minutes until the cheese is melted.
- 10
Serve in a bowl and garnish with chives.
💡 Pro Tips
- ✓Cook your roux to exactly 165°F (light blonde color) for 3-4 minutes to eliminate raw flour taste while maintaining maximum thickening power from intact starch molecules.technique165°F, 3-4 minutes
- ✓Heat milk to 140-150°F before adding to roux to prevent temperature shock that causes lumping and ensures smooth emulsification of fat and starch.technique140-150°F
- ✓Undercook pasta to 70% of package time since it will absorb sauce and continue cooking in the oven, preventing mushy texture from overcooking.timing70% package time
- ✓Remove béchamel from heat before adding cheese because temperatures above 160°F cause proteins to seize and separate, creating grainy sauce instead of smooth melt.techniqueBelow 160°F
- ✓Use a 3:2:1 ratio of sharp cheddar to gruyere to mozzarella for optimal flavor complexity and melting properties, as cheddar provides tang, gruyere adds nuttiness, and mozzarella ensures stretch.ingredient3:2:1 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Kraft's 1937 boxed mac and cheese saved America during the Depression—7.23 million boxes sold in the first year alone.
Classic Mac and Cheese
Indulge in the ultimate comfort food with this rich and velvety mac and cheese! Featuring a luscious blend of sharp cheddar and creamy mozzarella, this dish is baked to perfection for a golden, bubbly top. Get ready to savor a bowl of cheesy goodness that will warm your heart and satisfy your cravings!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 tsp cayenne pepper (5 ml)
- 1 tsp ground ginger (5 ml)
- Fresh cracked pepper
🥛Dairy & Eggs(6)
- 1/4 cup Butter (56.8 g)
- 1 cup Sharp Cheddar (240 ml)
- 1 cup Gruyère Cheese (240 ml)
- 1 cup Mozzarella Cheese (240 ml)
- Sharp Cheddar Cheeseoptional
- 2 cups milk (480 ml)
🫙Pantry Staples(2)
- 1/4 cup flour (31.2 g)
- 1 boxes Macaroni Noodles
🧂Spices & Seasonings(2)
- 1 tbsp garlic powder (15 ml)
- Salt
📦Other(1)
- Chivesoptional
👨🍳 Instructions
- 1
Start by melting a half stick of butter.
- 2
Add a quarter cup of flour to make a roux.
- 3
Slowly add in the milk to create a béchamel.
- 4
Season the béchamel with garlic powder, cayenne pepper, ground ginger, salt, and black pepper.
- 5
Add in the cheeses: mozzarella, gruyere, and sharp cheddar.
- 6
Fold in the undercooked macaroni noodles to coat them with the cheese sauce.
- 7
Transfer the mixture to a baking dish.
- 8
Top with more cheese blend.
- 9
Broil in the oven for about three minutes until the cheese is melted.
- 10
Serve in a bowl and garnish with chives.
💡 Pro Tips
- ✓Cook your roux to exactly 165°F (light blonde color) for 3-4 minutes to eliminate raw flour taste while maintaining maximum thickening power from intact starch molecules.technique165°F, 3-4 minutes
- ✓Heat milk to 140-150°F before adding to roux to prevent temperature shock that causes lumping and ensures smooth emulsification of fat and starch.technique140-150°F
- ✓Undercook pasta to 70% of package time since it will absorb sauce and continue cooking in the oven, preventing mushy texture from overcooking.timing70% package time
- ✓Remove béchamel from heat before adding cheese because temperatures above 160°F cause proteins to seize and separate, creating grainy sauce instead of smooth melt.techniqueBelow 160°F
- ✓Use a 3:2:1 ratio of sharp cheddar to gruyere to mozzarella for optimal flavor complexity and melting properties, as cheddar provides tang, gruyere adds nuttiness, and mozzarella ensures stretch.ingredient3:2:1 ratio