Mohamed Shili This easy Julia Child Mac and Cheese is creamy, cheesy, and perfect for a quick, comforting meal. Made with simple pantry staples like elbow macaroni, butter, milk, and Cheddar cheese, it’s rich, smooth, and full of flavor. You can enjoy it as-is or add your favorite toppings for extra texture and taste!
Ingredients Needed
- 8 ounces (about 2 cups) elbow macaroni
- ¼ cup (½ stick) unsalted butter
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper (or to taste)
- 2 cups whole milk
- 2 cups shredded sharp Cheddar cheese
How To Make Mac And Cheese
- Cook the macaroni: Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 8 minutes, stirring occasionally, until al dente. Drain and set aside.
- Make the roux: In a medium saucepan, melt butter over medium heat. Stir in the flour, salt, and black pepper. Cook, stirring constantly, for about 5 minutes until smooth and slightly golden.
- Add the milk: Slowly pour in the milk, stirring continuously to prevent lumps. Cook for another 5 minutes, stirring often, until the mixture is smooth and thickened.
- Melt the cheese: Add shredded Cheddar cheese to the sauce and stir until fully melted and creamy, about 2-4 minutes.
- Combine with pasta: Add the drained macaroni to the cheese sauce and stir until well coated.
- Serve and enjoy: Serve hot and enjoy this creamy, cheesy comfort food!
Recipe Tips
- Use fresh cheese: Always use freshly shredded Cheddar cheese for a smooth and creamy sauce. Pre-shredded cheese has additives that can make the sauce grainy.
- Stir constantly: When making the cheese sauce, keep stirring to prevent lumps and burning. This helps create a silky texture.
- Slowly add milk: Pour the milk in gradually while stirring. This prevents clumps and ensures a smooth, thick sauce.
- Cook pasta al dente: Don’t overcook the macaroni. It should be slightly firm so it doesn’t become mushy when mixed with the sauce.
- Serve immediately: Mac and cheese is best when hot and creamy. If it sits too long, it can thicken—add a splash of milk when reheating to fix this.
How To Store & Reheat Leftovers
Refrigerate: Let the mac and cheese cool down. Put it in a sealed container and keep it in the fridge for 3 days.
Freeze: Freeze mac and cheese in a sealed container for 2 months. When ready to eat, thaw it in the fridge overnight. The texture may be a little different after freezing.
Reheating: Reheat mac and cheese on the stovetop with a splash of milk for 5 minutes, in the microwave in 30-second bursts stirring in between, or in the oven at 350°F for 15 minutes, covered with foil to keep it creamy.
Nutrition Fact
Serving Size: 1 cup (approximately 6 ounces)
- Calories: 280
- Total Fat: 11.0g
- Saturated Fat: 5.0g
- Cholesterol: 25mg
- Sodium: 670mg
- Total Carbohydrate: 29.0g
- Dietary Fiber: 2.0g
- Protein: 17.0g
More Julia Child Recipes:
Julia Child Mac And Cheese
Description
This easy Julia Child Mac and Cheese is creamy, cheesy, and perfect for a quick, comforting meal. Made with simple pantry staples like elbow macaroni, butter, milk, and Cheddar cheese, it’s rich, smooth, and full of flavor. You can enjoy it as-is or add your favorite toppings for extra texture and taste!
Ingredients
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 8 minutes, stirring occasionally, until al dente. Drain and set aside.
- Make the roux: In a medium saucepan, melt butter over medium heat. Stir in the flour, salt, and black pepper. Cook, stirring constantly, for about 5 minutes until smooth and slightly golden.
- Add the milk: Slowly pour in the milk, stirring continuously to prevent lumps. Cook for another 5 minutes, stirring often, until the mixture is smooth and thickened.
- Melt the cheese: Add shredded Cheddar cheese to the sauce and stir until fully melted and creamy, about 2-4 minutes.
- Combine with pasta: Add the drained macaroni to the cheese sauce and stir until well coated.
- Serve and enjoy: Serve hot and enjoy this creamy, cheesy comfort food!
Notes
- Use fresh cheese: Always use freshly shredded Cheddar cheese for a smooth and creamy sauce. Pre-shredded cheese has additives that can make the sauce grainy.
- Stir constantly: When making the cheese sauce, keep stirring to prevent lumps and burning. This helps create a silky texture.
- Slowly add milk: Pour the milk in gradually while stirring. This prevents clumps and ensures a smooth, thick sauce.
- Cook pasta al dente: Don’t overcook the macaroni. It should be slightly firm so it doesn’t become mushy when mixed with the sauce.
- Serve immediately: Mac and cheese is best when hot and creamy. If it sits too long, it can thicken—add a splash of milk when reheating to fix this.
