Zutaten für Best Macaroni And Cheese Ever
- 1 pound elbow macaroni
- 1/4 cup (1/2 stick) unsalted butter
- 4 tablespoons all-purpose flour
- 1 teaspoon salt
- 3 cups whole milk
- cups Velveeta Cheese
- 1/2 teaspoon black pepper
- 2 1/2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
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Zubereitung von Best Macaroni And Cheese Ever
- Preheat oven to 375°F (190°C).
- Cook 1 pound of elbow macaroni according to package directions until al dente. Drain well and set aside.
- In a medium saucepan, melt 1/4 cup (1/2 stick) of unsalted butter over medium heat. Whisk in 4 tablespoons of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for 1-2 minutes, stirring constantly, until smooth.
- Gradually whisk in 3 cups of whole milk, stirring constantly until the sauce thickens and comes to a gentle simmer. Reduce heat to low.
- Remove from heat and stir in 2 cups of shredded sharp cheddar cheese and 1 cup of shredded Gruyère cheese until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir gently to combine.
- Pour the macaroni and cheese mixture into a greased 9x13 inch baking dish.
- Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese over the top.
- Bake for 25-30 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
4g
Fat
17g
Carbs
12g
