Here’s a creamy, classic Macaroni and Cheese recipe 🧀🍝
Ingredients (serves ~4–6)
- 8 oz (about 2 cups) elbow macaroni
- 2 cups shredded cheddar cheese (or mix with Gruyère or Monterey Jack)
- 2 cups milk (whole milk preferred)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ½ tsp mustard powder, ¼ tsp paprika, breadcrumbs for topping
Instructions
- Cook pasta
Boil macaroni according to package directions. Drain and set aside. - Make cheese sauce
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook 1–2 minutes until lightly golden.
- Slowly add milk while whisking to avoid lumps. Simmer until slightly thickened.
- Stir in cheese, salt, pepper, and optional seasonings until smooth.
- Combine
Mix cooked macaroni into the cheese sauce until well coated. - Optional baked version
- Preheat oven to 350°F (175°C).
- Pour mac and cheese into a greased baking dish, top with extra cheese or breadcrumbs.
- Bake 20–25 minutes until bubbly and golden on top.
- Serve
Serve hot as a side or main dish.
Tips
- Use sharp cheddar for stronger flavor.
- For extra creaminess, stir in a little cream or cream cheese.
- Add-ins: cooked bacon, sautéed onions, or broccoli make it heartier.
I can also give a stovetop-only version, triple-cheese version, or crunchy breadcrumb-topped baked version.
