Creamy Macaroni and Cheese
ID: 7366b44b...
A comforting, rich, and creamy homemade macaroni and cheese. It features a classic Mornay sauce spiced with Dijon, garlic, and chili powder, folded with sharp cheddar and topped with freshly sautéed scallions.
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🍳 Cooking Flow
Boil macaroni in salted water and drain. → Melt butter, whisk in flour, and cook to form a roux. → Whisk in milk, salt, pepper, mustard, garlic powder, and chili powder until thickened. → Turn off the heat and stir in shredded cheddar cheese and sautéed scallions until melted. → Combine the cheese sauce with the cooked macaroni and serve.
Cooking Steps
Brief Cooking Order
Boil macaroni in salted water and drain. → Melt butter, whisk in flour, and cook to form a roux. → Whisk in milk, salt, pepper, mustard, garlic powder, and chili powder until thickened. → Turn off the heat and stir in shredded cheddar cheese and sautéed scallions until melted. → Combine the cheese sauce with the cooked macaroni and serve.
Introduction
A comforting, rich, and creamy homemade macaroni and cheese. It features a classic Mornay sauce spiced with Dijon, garlic, and chili powder, folded with sharp cheddar and topped with freshly sautéed scallions.
Step 1
Melt 2 tablespoons of butter in a saucepan over low heat.
Step 2
Slowly sprinkle 2 tablespoons of flour into the melted butter while whisking constantly. Cook and stir for 1 to 2 minutes to create a smooth roux.
Step 3
Gradually pour in 1.5 cups of milk, whisking continuously to break up any lumps as the sauce thickens.
Step 4
Season the sauce with black pepper, 1/2 teaspoon of salt, 1 teaspoon of Dijon mustard, 3/4 teaspoon of garlic powder, and 3/4 teaspoon of chili powder. Whisk until fully incorporated.
Step 5
Grate 1 to 2 cups of sharp cheddar cheese. Turn off the heat and stir the cheese into the hot sauce until it melts completely into a smooth Mornay sauce.
Ingredients List
Important Notes
Keep whisking constantly when adding the flour and milk to avoid forming lumps in the sauce.
Always turn off the heat before adding the shredded cheese to prevent the sauce from separating or turning grainy.
Cook the pasta slightly less than package instructions so it maintains a firm texture when combined with the hot sauce.
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