Here’s a classic, creamy Macaroni and Cheese recipe—comfort food at its finest 🧀🍝
Classic Macaroni and Cheese (Serves 4–6)
Ingredients
- 8 oz elbow macaroni (about 2 cups dry)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole milk preferred)
- 2 cups shredded cheddar cheese (or mix cheddar + mozzarella)
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ¼ tsp paprika or mustard powder for extra flavor
- Optional topping: ½ cup breadcrumbs + 2 tbsp melted butter
Instructions
- Cook pasta
- Boil macaroni in salted water according to package directions until al dente
- Drain and set aside
- Make cheese sauce
- In a medium saucepan, melt butter over medium heat
- Whisk in flour and cook 1–2 minutes to make a roux
- Gradually whisk in milk, stirring constantly until smooth and thickened (about 5 minutes)
- Remove from heat and stir in cheese, salt, pepper, and optional paprika/mustard powder
- Combine pasta and sauce
- Stir cheese sauce into cooked macaroni until well coated
- Optional baked version
- Preheat oven to 375°F (190°C)
- Transfer mac and cheese to a greased baking dish
- Mix breadcrumbs with melted butter and sprinkle on top
- Bake 20–25 minutes until bubbly and golden
- Serve
- Serve hot as a main or side dish
Tips & Variations
- Extra creamy: use ½ cup cream or cream cheese in the sauce
- Cheese mix: combine sharp cheddar, Gruyère, or fontina for more depth
- Add-ins: cooked bacon, caramelized onions, or sautéed veggies
- Gluten-free: use gluten-free pasta and cornstarch instead of flour
- Keto version: use cauliflower florets instead of pasta
If you want, I can give a one-pot stovetop mac and cheese, oven-baked crispy topping version, or gourmet three-cheese version.
Do you want the one-pot stovetop version?
