Southern Macaroni and Cheese
Elbow macaroni tossed in a quick roux based sauce with whole milk, Colby Jack, and sharp cheddar, all made in one pot.
Equipment
- Large pot
- Colander
- Whisk
- Box grater
Ingredients
Main Ingredients
- 14 oz elbow macaroni about 4 cups, uncooked
- 8 oz Colby Jack cheese shredded
- 8 oz sharp cheddar cheese shredded
- 4 tbsp unsalted butter
- 2 tbsp all purpose flour
- 2 cup whole milk
- ¼ tsp salt plus more to taste
Instructions
Cooking
- Boil. Cook the macaroni in lightly salted water for 7 to 9 minutes, drain, and set aside.
- Melt. Melt the butter in the same pot over medium heat.
- Roux. Whisk in the flour and cook 1 to 2 minutes until pale gold.
- Milk. Add the milk and salt and cook on low to medium heat 4 to 5 minutes, stirring, until thick and lightly bubbling.
- Cheese. Remove from the heat and stir in the cheeses a handful at a time until smooth.
- Combine. Fold in the macaroni until coated and serve right away.
Notes
Substitutions: Swap Monterey Jack, mild cheddar, or Gruyere for part of the cheese.
Tips: Shred cheese from blocks and add it off the heat to keep the sauce smooth.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F with a splash of milk. Do not freeze.