Here’s a classic, creamy Macaroni and Cheese recipe—rich, cheesy, and perfect for any comfort food craving:
Ingredients (serves 4–6)
- 8 oz (about 2 cups) elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole milk preferred)
- 2 cups shredded cheddar cheese (or mix of cheddar and mozzarella)
- Salt and pepper, to taste
- Optional: 1/2 tsp mustard powder or a dash of paprika
- Optional topping: 1/2 cup breadcrumbs mixed with 1 tbsp butter for baking
Instructions
- Cook the pasta
- Boil macaroni in salted water until 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 (3–5 minutes).
- Reduce heat to low and stir in cheese until melted. Season with salt, pepper, and optional mustard powder or paprika.
- Combine pasta and sauce
- Add cooked macaroni to the cheese sauce and stir until fully coated.
- Optional baked version
- Preheat oven to 350°F (175°C).
- Pour macaroni and cheese into a greased baking dish.
- Sprinkle breadcrumb topping and bake 15–20 minutes until golden and bubbly.
- Serve
- Serve hot as a side dish or main comfort meal.
💡 Tips
- Cheese choice: Sharp cheddar gives strong flavor; mixing cheeses (cheddar + mozzarella + Gruyère) gives extra creaminess.
- For extra richness, add 2–3 tbsp cream cheese to the sauce.
- You can stir in bacon bits, sautéed onions, or veggies for variation.
If you want, I can also give a stovetop 15-minute mac and cheese version that’s super quick and still creamy, with minimal dishes.
Do you want me to give that quick version?
