Mac and Cheese

Ingredients

• 2 cups of elbow macaroni
• A splash of olive oil
• 3 tbsp of butter
• A couple of garlic cloves, minced
• 3 tbsp of all-purpose flour
• 2 cups of whole milk
• A pinch of salt
• A dash of black pepper
• 2 cups of shredded sharp cheddar
• 1 cup of shredded mozzarella
• A handful of breadcrumbs

Instructions

1. Preheat your oven to 375°F—this ensures a crispy top layer.
2. Boil the macaroni in salted water until al dente, about 8 minutes. Drain and toss with a splash of olive oil to prevent sticking.
3. In a saucepan, melt butter over medium heat. Tip: Let it foam but not brown for the best flavor base.
4. Add minced garlic, sauté for 30 seconds until fragrant—this is your flavor bomb.
5. Whisk in flour to create a roux, cooking for 2 minutes to lose the raw taste.
6. Gradually pour in milk, whisking constantly to avoid lumps. Bring to a simmer until thickened, about 5 minutes.
7. Season with salt and pepper, then stir in cheddar and mozzarella until melted and smooth. Tip: Remove from heat before adding cheese to prevent graininess.
8. Combine cheese sauce with macaroni, transfer to a baking dish, and top with breadcrumbs.
9. Bake for 20 minutes until bubbly and golden. Tip: Broil for the last 2 minutes for extra crunch.

Just out of the oven, it’s a gooey masterpiece with a crispy crown. Serve it straight from the dish for that rustic, shareable vibe or garnish with fresh herbs for a pop of color.