Description
This baked mac and cheese for two features a creamy homemade cheese sauce, tender pasta, and a golden, slightly crispy top. It’s the perfect cozy halal-friendly comfort meal without leftovers.
Ingredients
- 1 1/2 cups elbow macaroni
- Boiling water, as needed
- Pinch of salt
- 1 cup sharp cheddar cheese (freshly grated)
- 1/8 tsp ground nutmeg
- 2 tbsp unsalted butter
- 1 1/2 cups milk
- 2 tbsp all-purpose flour
- Salt and black pepper, to taste
- 1/4 tsp cayenne pepper
Instructions
- Preheat oven to 200°C (400°F).
- Place macaroni in a bowl, cover with boiling salted water, and let soak for 30 minutes. Drain well.
- In a saucepan, melt butter and stir in flour. Cook for about 1 minute to form a roux.
- Gradually whisk in milk and cook for about 4 minutes until thickened.
- Remove from heat and stir in cheese, cayenne, nutmeg, salt, and pepper until smooth.
- Add drained macaroni and mix until fully coated.
- Transfer to a small baking dish and cover with foil. Bake for 25 minutes.
- Remove foil and broil for 5 minutes until golden and slightly crispy.
- Let rest for 2 minutes before serving.
Notes
- Freshly grated cheese melts smoother than pre-shredded.
- Do not overbake to keep the sauce creamy.
- Add a splash of milk when reheating to restore creaminess.
- Store in the fridge for up to 4 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American