Skip the boxed variety. This recipe for basic macaroni and cheese is easy to make and the outcome is worth the extra few minutes you find limited
Total Time: 0:40
1 lb. elbow macaroni or other short pasta
1 tbsp. olive oil
1 medium onion
Kosher salt and pepper
1 clove garlic
1 tbsp. all-purpose flour
1½ c. whole milk
4 oz. low-fat cream cheese
¼ tsp. freshly grated or ground nutmeg
.13 tsp. cayenne
8 oz. extra-sharp Cheddar
8 oz. Gruyère
Meanwhile, heat oil in a large skillet over medium-low heat. Add the onion, 3/4 teaspoon salt, and 1/4 occasionally, until very tender, 8 to 10 minutes. Stir in the garlic and cook for 1 minute. Sprinkle the flour over the onion mixture and cook, stirring, for 1 minute.
Whisk in the milk and bring to a simmer. Whisk in the cream cheese, nutmeg, and cayenne until blended. Stir in the Cheddar and Gruyère and simmer, stirring occasionally, until cheese is melted and the mixture is slightly thickened, 1 to 2 minutes.
Toss the pasta with the cheese sauce and transfer to the prepared baking dish. Bake until golden brown, 10 to 12 minutes.
Tips & Techniques
Make it Ahead: Prepare the Macaroni and Cheese but do not bake. Cover and refrigerate for up to 2 days. Bake as directed, adding 15 to 20 minutes to the cooking time hotel in hong kong