Description
Roux Mac and Cheese is a creamy, rich, and comforting dish made from scratch with a buttery roux and melted cheese sauce. Perfect as a main course or side dish, this classic recipe beats the boxed versions every time.
Ingredients
- 12 oz elbow macaroni or pasta of choice
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 1/2 cup heavy cream (optional)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella or Gruyère (optional)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground mustard or 1 teaspoon Dijon mustard
- 1/4 teaspoon paprika or cayenne (optional)
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat.
- Add flour and whisk constantly for 1–2 minutes to form a roux and remove the raw flour taste.
- Gradually whisk in warm milk and cream, stirring constantly to avoid lumps.
- Continue to cook, stirring often, until the sauce thickens, about 5–7 minutes.
- Lower the heat and stir in mustard, salt, pepper, and optional spices.
- Add shredded cheese in batches, stirring until fully melted and smooth.
- Fold the cooked pasta into the cheese sauce until well coated.
- Serve immediately, or transfer to a baking dish, top with extra cheese or breadcrumbs, and bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.
Notes
Use freshly shredded cheese for the smoothest sauce.Add a splash of milk when reheating to bring back creaminess.Customize with your favorite cheese blends or spicy add-ins.Baking is optional but adds a crispy top layer.Make it gluten-free by using GF pasta and flour.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 75mg
