Mac and Cheese
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Originally proposed by Alice on Feb 18, 2026
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A starch-thickened cheese sauce coats pasta and sets under baking heat.
Rich stovetop-to-oven classic.
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 8 oz sharp cheddar, shredded
- 4 oz Gruyere, shredded
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- Kosher salt and black pepper, to taste
Method
- Cook macaroni in salted water until just shy of al dente, then drain.
- Melt butter in a saucepan, add flour, and cook 1 minute for a blond roux.
- Whisk in milk and cook until the sauce coats the back of a spoon.
- Lower heat and melt in cheeses, then fold in pasta and season.
- Serve from the stovetop, or bake 15 to 20 minutes at 375F for a browned top.
Why These Techniques Work
Browse techniquesRoux-based sauce
Why it works: Gelatinized starch stabilizes melted cheese.
Why this recipe uses it: Prevents greasy separation in baked mac.
Layered salting and staged reduction
Why it works: Incremental seasoning and evaporation increase perceived depth without oversalting late.
Why this recipe uses it: Broth-forward dishes need flavor concentration before final texture adjustment.
Recipe facts
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