Ah, Macaroni and Cheese—the ultimate comfort food! Creamy, cheesy, and endlessly satisfying. Here’s a detailed, foolproof recipe for stovetop and baked versions.
Classic Macaroni and Cheese (Baked Version)
Ingredients (Serves 4–6)
For the pasta:
- 12 oz (340 g) elbow macaroni (or other short pasta)
- Salt, for boiling water
For the cheese sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 ½ cups milk (whole or 2%)
- 1 teaspoon mustard powder (optional, enhances flavor)
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella or Monterey Jack (optional, for extra gooeyness)
- ½ cup grated Parmesan (optional, for depth)
For topping (optional but delicious):
- ½ cup breadcrumbs or panko
- 2 tablespoons butter, melted
- ¼ cup Parmesan cheese
Instructions
- Cook the pasta
- Boil pasta in salted water according to package directions until just al dente. Drain and set aside.
- Make the cheese sauce
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in milk, stirring constantly until smooth and slightly thickened.
- Add mustard powder, garlic powder, pepper, and 1 ½ cups cheddar + other cheeses (reserve ½ cup cheddar for topping). Stir until melted.
- Combine pasta and sauce
- Mix the drained pasta into the cheese sauce until fully coated.
- Taste and adjust seasoning if needed.
- Assemble for baking
- Preheat oven to 375°F (190°C).
- Pour macaroni and cheese into a greased 9×13-inch baking dish.
- Top with reserved cheddar, breadcrumbs, melted butter, and Parmesan.
- Bake
- Bake 20–25 minutes until bubbly and golden brown on top.
- Serve
- Let cool 5 minutes before serving. Enjoy warm and creamy!
Tips & Variations
- Stovetop version: Skip the oven and serve directly after combining pasta with cheese sauce for extra creaminess.
- Extra flavors: Add cooked bacon, caramelized onions, or sautéed mushrooms.
- Spicy kick: Stir in a pinch of cayenne or hot sauce.
- Creamier sauce: Add ½ cup cream or a little cream cheese.
If you want, I can give a “restaurant-style ultra-cheesy mac and cheese” version with a three-cheese blend and a perfectly crispy breadcrumb topping that’s basically indulgence heaven.
Do you want me to do that version?
