Here’s a simple, creamy, and comforting macaroni and cheese recipe that works whether you want stovetop, baked, or slow-cooker style. I’ll give you a classic stovetop version first—it’s quick and foolproof.
Ingredients (Serves 4-6)
- 2 cups elbow macaroni (or any small pasta)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cups milk (whole milk works best)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp paprika or mustard powder (optional, for flavor)
- Optional: breadcrumbs for topping if baking
Instructions
1. Cook the pasta
- Boil macaroni in salted water until just al dente.
- Drain and set aside.
2. Make the cheese sauce
- In a medium saucepan, melt butter over medium heat.
- Stir in flour and cook for 1-2 minutes to make a roux.
- Slowly whisk in milk, a little at a time, to avoid lumps.
- Cook until the mixture thickens (about 5 minutes).
- Stir in cheddar, Parmesan, salt, pepper, and any optional spices until smooth.
3. Combine pasta and sauce
- Add the drained pasta to the cheese sauce. Stir until all pasta is coated.
4. Optional baked version
- Preheat oven to 350°F (175°C).
- Pour macaroni and cheese into a greased baking dish.
- Sprinkle breadcrumbs and extra cheese on top.
- Bake for 20–25 minutes until golden and bubbly.
💡 Tips for creamier mac and cheese:
- Use a mix of cheeses: cheddar + Gruyère or fontina adds depth.
- Reserve 1/4 cup of pasta water to thin the sauce if needed.
- For slow cooker mac and cheese, combine cooked pasta, cheese, milk, and butter in the slow cooker and cook on low for 2 hours, stirring halfway through.
If you want, I can give you a cheesy slow-cooker version that turns out ultra creamy with no baking required.
Do you want me to share that version too?
