Cracking Mac Cheese From Scratch Proper Comfort Food
Forget the box This mac and cheese from scratch recipe is pure comfort Creamy béchamel sharp cheddar baked to bubbly perfection Cheerio boring dinners
Ingredients
- 1 pound (454g) elbow macaroni
- Water for boiling
- 1 tablespoon (15ml) salt
- 6 tablespoons (85g) unsalted butter
- ½ cup (60g) all-purpose flour
- 4 cups (946ml) whole milk, warmed
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon white pepper
- 1 teaspoon salt (or to taste)
- 8 ounces (227g) sharp cheddar cheese, grated
- 4 ounces (113g) Gruyère cheese, grated (optional)
- ½ cup (118ml) heavy cream (double cream)
- Optional: 1/4 cup (28g) grated parmesan cheese for topping
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