Here’s a classic, creamy macaroni and cheese recipe that’s rich, cheesy, and easy to make:
Classic Macaroni and Cheese
Ingredients (serves 4):
- 250g elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole milk preferred)
- 1 cup shredded cheddar cheese (or a mix of cheddar and Gruyère)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika (optional, for flavor and color)
- ½ cup breadcrumbs (optional, for a baked topping)
- 1 tbsp butter (optional, for breadcrumb topping)
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.
- Stir in flour and cook 1–2 minutes to make a roux.
- Gradually whisk in milk, cooking until smooth and slightly thickened.
- Stir in cheese until melted and creamy. Season with salt, pepper, and paprika.
- Combine:
- Add the cooked macaroni to the cheese sauce and stir to coat evenly.
- Optional baked version:
- Preheat oven to 180°C (350°F).
- Pour macaroni and cheese into a baking dish.
- Mix breadcrumbs with 1 tbsp melted butter and sprinkle on top.
- Bake 15–20 minutes until golden and bubbly.
- Serve:
- Serve hot as a main dish or side.
Optional upgrades:
- Mix in cooked bacon, caramelized onions, or sautéed mushrooms for extra flavor.
- Use a combination of cheeses (cheddar, Gruyère, mozzarella) for a richer, more complex sauce.
I can also give a one-pot stovetop macaroni and cheese that’s ready in 20 minutes with no baking, perfect for a quick weeknight meal.
Do you want the one-pot version?
