Grandma's Mac and Cheese

A creamy, classic macaroni and cheese that's pure comfort, perfect for a family meal with simple steamed carrots as a side.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $2.49/serving

Dietary

• Vegetarian
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein

Tags

• quick
• comfort food
• kid-friendly
• savory

Ingredients

• 1 pound elbow macaroni (uncooked)
• 0.5 cup unsalted butter
• 0.5 cup all-purpose flour
• 4 cup milk
• 4 cup sharp cheddar cheese (shredded)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 carrots (large, peeled and sliced)

Instructions

1. Cook the 1 pound uncooked elbow macaroni according to package directions. Drain and set aside.
2. Meanwhile, in a large saucepan or pot, melt 1/2 cup unsalted butter over medium heat.
3. Whisk in 1/2 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
4. Gradually whisk in 4 cups milk until the sauce is smooth and thickened, about 3-5 minutes.
5. Remove from heat and stir in the 4 cups shredded sharp cheddar cheese until completely melted and smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in the cooked macaroni until thoroughly coated.
6. Steam the 4 large sliced carrots until tender-crisp, about 5-7 minutes. Serve the macaroni and cheese with the steamed carrots.

Notes

For a crispier topping, transfer to a baking dish, sprinkle with breadcrumbs, and bake at 375°F for 15 minutes. Leftovers can be refrigerated for 3-4 days.

Nutrition (per serving)

• Calories: 700
• Protein: 28.5 g
• Carbohydrates: 65.1 g
• Fat: 37.8 g
• Fiber: 3.5 g
• Sodium: 880 mg
• Saturated Fat: 23.5 g
• Sugar: 10.2 g
• Cholesterol: 105 mg