Ah, macaroni and cheese 🧀🍝—classic comfort food! Here’s a creamy, cheesy, homemade version that’s easy and delicious:
Classic Macaroni and Cheese (serves 4–6)
Ingredients
- 8 oz (225 g) elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup milk (whole or 2%)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ¼ tsp paprika or mustard powder for extra flavor
- Optional topping: ½ cup breadcrumbs + 1 tbsp butter
Instructions
- Cook pasta
- Boil macaroni in salted water until al dente. Drain and set aside.
- Make cheese sauce
- In a saucepan, melt butter over medium heat.
- Stir in flour to make a roux, cook 1–2 min.
- Gradually whisk in milk, cooking until slightly thickened.
- Remove from heat and stir in cheese until melted. Season with salt, pepper, and optional spices.
- Combine
- Mix cooked macaroni with cheese sauce until well coated.
- Optional bake
- Preheat oven to 350°F / 175°C.
- Transfer macaroni and cheese to a baking dish.
- Mix breadcrumbs with melted butter and sprinkle on top.
- Bake 20 min until golden and bubbly.
Tips
- Extra creamy: Use a mix of cheeses like cheddar + Gruyère or mozzarella.
- Add-ins: Cooked bacon, sautéed onions, or broccoli for variety.
- Shortcut: Mix hot pasta directly with cheese sauce and skip baking for stovetop mac & cheese.
If you want, I can give a super-rich, “restaurant-style” macaroni and cheese recipe that’s ultra-creamy, extra cheesy, and slightly crunchy on top 😏.
Do you want that version?
