Mac and cheese, American macaroni and cheese

Ingredients

• 200 gelbow macaroni
• 600 mlwhole milk
• 50 gbutter
• 40 gplain flour
• to tastesalt
• to tasteground black pepper
• 200 gcheddar cheese
• 50 gParmesan
• to tastechives

Instructions

1. 1

   Make the sauce

   Melt the butter, stir in the flour and cook over a low heat for 2 minutes. Gradually pour in the milk, whisking as you go. Season with salt and pepper, add the grated cheeses and stir until melted.

2. 2

   Cook the pasta

   Cook the macaroni in salted water according to the packet instructions. Drain it, reserving 2 tablespoons of the cooking water.

3. 3

   Combine and grill

   Add the pasta to the sauce and mix well. Transfer to an ovenproof dish and grill until a golden, crisp crust forms.

4. 4

   Add the chives

   Serve straight away, scattered with chopped chives.

What is American mac and cheese?

Mac and cheese is a familiar American comfort dish of pasta coated in a rich cheese sauce. This version uses elbow macaroni and a simple flour-thickened milk sauce, then finishes under the grill for a crisp top.

Cheddar brings the main savoury flavour, while Parmesan adds another layer of cheesiness. Chives provide a fresh finish just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 391 calories, 17g protein, 32g carbs, 19g fat.

The macaroni supplies most of the carbohydrates, while butter, whole milk and cheese contribute much of the fat. The milk and cheeses also provide protein. For a more balanced plate, serve a portion with a generous side of vegetables or salad.

Build a smooth cheese sauce

Roux: Cooking the flour in melted butter for 2 minutes helps it blend into the sauce. Keep the heat low and stir so it does not catch.

Milk: Add it gradually while whisking to help prevent lumps. Let the sauce become smooth before stirring in the grated cheese.

Choose and cook the pasta

Elbow macaroni: Its curved shape holds on to the sauce, making it a natural fit for this dish. Cook it according to the packet instructions.

Reserved water: Keep 2 tablespoons after draining, as directed. The recipe does not specify when to use it, so hold it back unless the sauce needs loosening before serving.

Get the golden topping

Grilling: Transfer the mixed pasta and sauce to an ovenproof dish, then grill until a crisp, golden crust forms. Watch it closely near the end, as the surface can brown quickly.

Texture: The top should be browned and crisp, while the pasta beneath stays coated in sauce. Serve as soon as it is ready.

Timing and preparation

Have the cheeses grated before you start making the sauce so they are ready to stir in as soon as the milk mixture is smooth.

The total cooking time is not specified. Use the pasta packet timing as your guide, and allow the sauce and grill stages to finish by sight and texture.

What to serve with mac and cheese

Serve it as a main dish with a green salad or steamed vegetables for contrast. The crisp, savoury top pairs well with something fresh and lightly dressed.

It can also work as a side alongside simply cooked vegetables or another main, with smaller portions of the pasta.

Recipe notes & tips

• Grate the cheese before starting so it is ready when the sauce is made.
• Whisk continuously as you add the milk to keep the sauce smooth.
• Keep the heat low while cooking the flour and butter.
• Check the pasta at the packet's suggested cooking time.
• Stay close to the grill and take the dish out once the crust is golden and crisp.
• Chop the chives shortly before serving for a fresh finish.

Variations

• Sharper cheddar: Use a mature cheddar for a more pronounced cheese flavour.
• Extra Parmesan: Increase the Parmesan and reduce the cheddar by the same amount to keep the total cheese quantity unchanged.
• Herb finish: Swap the chives for chopped parsley for a different fresh garnish.
• Peppery version: Add extra black pepper to the sauce to give it more bite.
• Crispier top: Leave the dish under the grill until the surface is more deeply golden, keeping a close eye on it.

Common mistakes to avoid

• Adding milk too quickly: Pour it in gradually while whisking to help avoid lumps.
• Cooking the roux too hot: Keep the heat low and stir it for the full 2 minutes.
• Skipping the pasta water: Reserve 2 tablespoons before draining, as instructed.
• Over-grilling: Watch the dish closely so the crust browns without burning.
• Serving later: The top is crispest when the dish is served straight from the grill.

How to store

Cool leftovers promptly, store them in a covered container in the fridge and eat within 3 days. Reheat until piping hot; the topping may soften after storage.

Frequently asked questions