Who really wants a complicated dinner when a dish of baked mac and cheese can come out of the oven, golden and bubbling, in less than an hour? This version focuses on everyday ingredients: pasta, a real cheese sauce, a crispy crust, and nothing that requires monitoring three pots at once.
Ingredients :
- Macaroni — They serve as a base and hold the sauce in their curves, giving a well-coated bite rather than a slippery pasta dish. Choose classic elbows, thick shells, or cavatappi, and cook them al dente because they will continue to soften in the oven.
- Cheddar — It brings the bold, salty, slightly tangy flavor and the warm yellow color of the dish. Take a block of sharp cheddar and grate it yourself: it melts more evenly than pre-shredded bags, which sometimes give a slightly grainy sauce.
- Milk and cream — Milk lightens the base while cream provides velvety richness and that sheen that catches the light on the pasta. If you want a less rich result, replace part of the cream with milk, but keep enough fat to avoid a flat sauce.
- Butter and flour — Together they form a roux that thickens the sauce and prevents it from pooling at the bottom of the dish. Cook this mixture for about a minute, until you smell a warm biscuit aroma, otherwise the flour can leave a raw taste.
