Here’s a classic, creamy macaroni and cheese recipe that’s rich, cheesy, and perfectly baked—or stovetop if you prefer. 🧀✨
Classic Macaroni & Cheese
Ingredients (Serves 4–6)
- 250g elbow macaroni (or any pasta shape)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole milk preferred)
- 1 tsp mustard powder (optional, adds depth)
- Salt & black pepper, to taste
- 2 cups shredded cheddar cheese (or mix cheddar + mozzarella)
- ½ cup grated Parmesan cheese (optional, for extra sharpness)
- ½ cup breadcrumbs (optional, for baked topping)
- 1 tbsp butter (optional, for breadcrumb topping)
Instructions
1. Cook the pasta
- Boil macaroni in salted water until just al dente. Drain and set aside.
2. Make the cheese sauce (stovetop)
- In a saucepan, melt butter over medium heat.
- Stir in flour and cook 1–2 minutes to make a roux.
- Slowly whisk in milk, cooking until smooth and slightly thickened.
- Add mustard powder, salt, and pepper.
- Remove from heat, stir in shredded cheeses until melted and creamy.
3. Combine
- Mix cooked macaroni into the cheese sauce. Stir well to coat.
4. Optional baked version
- Preheat oven to 180°C / 350°F.
- Pour macaroni and cheese into a greased baking dish.
- Mix breadcrumbs with 1 tbsp melted butter and sprinkle on top.
- Bake 20–25 minutes until golden and bubbly.
Variations
- Extra Cheesy: Mix in Gruyère, Fontina, or Havarti.
- Bacon Mac & Cheese: Add crispy chopped bacon. 🥓
- Spicy Kick: Add a pinch of cayenne or smoked paprika. 🌶️
- Vegetable Boost: Stir in cooked broccoli, peas, or roasted cauliflower. 🥦
If you want, I can also give you a super quick 15-minute stovetop mac & cheese that’s creamy without baking, perfect for weeknights.
Do you want me to do that version too?
