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5
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3
votes
No-Fail Creamy Macaroni and Cheese
Super creamy, perfect macaroni and cheese recipe.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Course:
Dinner
Cuisine:
American
Keyword:
pasta
Servings:
8
Calories:
652
kcal
Ingredients
1
lb
dried elbow pasta
Barilla Cut Macaroni (1 box)
1-2
teaspoons
truffle oil
optional for a more grown-up version
4
Tablespoons
tapioca flour
could use flour instead
4
Tablespoons
butter
3 1/2
cups
whole milk
3
cups
shredded sharp cheddar cheese plus 1/2 cup for topping
2
cups
shredded Gruyere cheese
could substitute other type of cheese
1
teaspoon
Dijon mustard
1/2
teaspoon
paprika
1/4
teaspoon
nutmeg
sea salt to taste
ground pepper to taste
Instructions
Preheat oven to 375*C
In a large pasta pot, cook macaroni according to directions on package until just before Al Dente - about 9 minutes
Drain and pour into a large bowl
Stir in 1-2 teaspoons of truffle oil and set aside (Optional)
In pasta pot, melt butter on medium heat and stir in tapioca flour, whisking to create a smooth paste
Slowly whisk in milk, stirring constantly to ensure a smooth consistency
Continue whisking and cook until sauce thickens but before it boils - between 5-10 minutes
Stir constantly and watch carefully as sauce will thicken quickly just before it boils
Remove from heat and stir in cheeses, mustard and spices
Add macaroni and stir
Serve warm OR
Pour into greased baking dish to bake
Top with reserved shredded cheese
Bake at 375*C for 20-30 minutes or until cheese is melted and sauce is bubbling
Nutrition
Calories:
652
kcal
|
Carbohydrates:
52
g
|
Protein:
31
g
|
Fat:
36
g
|
Saturated Fat:
20
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
107
mg
|
Sodium:
609
mg
|
Potassium:
350
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
1095
IU
|
Vitamin C:
1
mg
|
Calcium:
778
mg
|
Iron:
1
mg