Absolutely! Here’s a classic, creamy stovetop macaroni and cheese recipe with a golden, cheesy sauce—comfort food at its finest. I’ll also include tips for making it baked and extra crispy.
Classic Macaroni and Cheese
Ingredients (Serves 4–6)
- 12 oz (340 g) elbow macaroni (or pasta of choice)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk (whole milk recommended)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon mustard powder (optional, adds depth)
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup Gruyère or mozzarella cheese, shredded (optional, for extra creaminess)
- Optional topping for baked version: 1/2 cup breadcrumbs mixed with 2 tablespoons melted butter
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook elbow macaroni according to package instructions until al dente.
- Drain and set aside.
2. Make the Cheese Sauce
- In the same pot, melt butter over medium heat.
- Whisk in flour to form a smooth roux. Cook 1–2 minutes to remove the raw flour taste.
- Gradually whisk in milk, a little at a time, until smooth.
- Cook, stirring constantly, until the sauce thickens (about 4–5 minutes).
- Season with salt, pepper, and mustard powder.
3. Add the Cheese
- Remove the sauce from heat and stir in cheese until fully melted and creamy.
- Taste and adjust seasoning if needed.
4. Combine Pasta and Sauce
- Stir cooked pasta into the cheese sauce until evenly coated.
5. Optional: Bake for a Crispy Topping
- Preheat oven to 375°F (190°C).
- Transfer mac and cheese to a greased baking dish.
- Sprinkle breadcrumb mixture on top.
- Bake 20–25 minutes until golden and bubbly.
6. Serve
- Serve hot, optionally garnished with fresh parsley or a sprinkle of extra cheddar.
Tips
- For extra creaminess, stir in 2–3 tablespoons cream cheese with the shredded cheese.
- Mix smoked cheddar or fontina for a richer flavor.
- Leftovers can be reheated on the stovetop with a splash of milk to loosen the sauce.
If you want, I can give a gourmet version with roasted garlic, rosemary, and a crunchy parmesan topping—it’s like mac and cheese leveled up to restaurant quality.
Do you want me to do that?
