Yields:
4 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
25 Mins
Total Time:
35 Mins
The roots of macaroni and cheese can be traced back to Europe, where similar dishes were enjoyed as early as the 14th century. However, it was in America that this beloved dish truly flourished and became an iconic part of American cuisine. Thomas Jefferson, the third President of the United States, is often credited with introducing macaroni to America after encountering it during his travels in Europe. He even served a version of macaroni and cheese at a state dinner in 1802, cementing its place in American culinary history.
Ingredients
Adjust Servings
Instructions
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Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente (usually about 7-8 minutes). Drain the macaroni and set it aside.
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In a saucepan, melt the butter over medium heat.
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Stir in the flour and cook for about 3-4 minutes until it becomes a light golden color, stirring constantly.
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Gradually whisk in the milk and continue to cook, stirring constantly, until the mixture thickens and comes to a gentle boil. Reduce the heat and simmer for an additional 2-3 minutes until the sauce is smooth and creamy.
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Stir in the shredded cheddar cheese and grated Parmesan cheese until they are fully melted and the sauce is velvety. Season the sauce with salt and black pepper. Add the cooked macaroni to the cheese sauce and stir until the macaroni is evenly coated with the creamy cheese mixture.
