Tender pasta folded into a glossy cheese sauce made extra smooth for a soft, easy-to-eat dinner.
By mansi
Servings
4
3 cup Elbow macaroni
4 tbsp Unsalted butter
3 tbsp All-purpose flour
2.5 cup Whole milk
0.5 cup Heavy cream
300 g Sharp cheddar cheese, freshly grated
100 g Gruyère cheese, freshly grated
60 g Cream cheese
1 tsp Dijon mustard
Salt
0.25 tsp White pepper
0.125 tsp Freshly grated nutmeg
Calories
870 kcal
Protein
35g
Carbs
31g
Fat
68g
Fiber
1g
Sugar
11g
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Cook the Pasta
1. Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook until very tender — about 1–2 minutes beyond al dente. The softer pasta will absorb sauce beautifully and be gentle to eat. Drain and set aside.
3 cup Elbow macaroni,
Salt
Build the Cheese Sauce
2. In a large saucepan over medium heat, melt the butter. Once foaming, add the flour and whisk constantly for about 1–2 minutes to cook out the raw flour taste without letting it brown.
4 tbsp Unsalted butter,
3 tbsp All-purpose flour
3. Slowly pour in the whole milk, whisking continuously to prevent lumps. Add the heavy cream and continue whisking. Bring the mixture gently to a simmer over medium heat, whisking often, until the sauce thickens and coats the back of a spoon, about 6–8 minutes.
2.5 cup Whole milk,
0.5 cup Heavy cream
4. Reduce the heat to low. Add the cream cheese and whisk until fully melted and incorporated — this is the secret to an ultra-silky, lump-free sauce. Stir in the Dijon mustard, white pepper, and nutmeg.
60 g Cream cheese,
1 tsp Dijon mustard,
0.2 tsp White pepper,
0.1 tsp Freshly grated nutmeg
5. Remove the pan from the heat. Add the grated cheddar and Gruyère in three batches, stirring gently after each addition until fully melted before adding more. Taking the pan off the heat prevents the cheese proteins from seizing and keeps the sauce glossy and smooth. Season to taste with salt.
300 g Sharp cheddar cheese, freshly grated,
100 g Gruyère cheese, freshly grated,
Salt
Combine & Serve
6. Add the drained macaroni to the cheese sauce and fold gently until every piece of pasta is evenly coated. If the sauce feels too thick, stir in a splash of warm milk to loosen it to your desired consistency. Serve immediately in warm bowls.
3 cup Elbow macaroni
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By mansi
