Here’s a classic, creamy Macaroni and Cheese recipe—comfort food done right 🧀🍝
Classic Macaroni and Cheese
Ingredients (serves 4)
- 8 oz (about 2 cups) elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 2 cups shredded sharp cheddar cheese (or mix of cheddar and Gruyère)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika (optional, for a hint of color)
- 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 medium saucepan, melt butter over medium heat.
- Stir in flour and cook 1–2 minutes to make a roux.
- Slowly whisk in milk, stirring constantly until smooth and slightly thickened (about 3–5 minutes).
- Remove from heat and stir in shredded cheese until melted. Season with salt, pepper, and paprika.
- Combine
- Add cooked macaroni to the cheese sauce and stir until well coated.
- Optional baked version
- Preheat oven to 350°F (175°C).
- Pour mac & cheese into a greased baking dish.
- Mix breadcrumbs with butter and sprinkle on top.
- Bake 20–25 minutes until golden and bubbly.
- Serve
- Serve hot, optionally garnished with parsley or extra cheese.
Tips & Variations
- Extra creamy: Stir in ¼ cup cream cheese or a splash of heavy cream.
- Spicy kick: Add a pinch of cayenne or hot sauce.
- Add-ins: Cooked bacon, caramelized onions, or steamed broccoli.
- Cheese mix: Cheddar + Gruyère or Monterey Jack gives a richer flavor.
If you want, I can also give a one-pot stovetop mac & cheese version that’s super quick for weeknights.
