Ah, macaroni and cheese—the ultimate comfort food! Creamy, cheesy, and satisfying, it can be made as a simple stovetop dish or baked for a crispy topping.
Classic Stovetop Mac and Cheese (Serves 4)
Ingredients:
- 8 oz (about 2 cups) elbow macaroni
- 2 cups shredded cheddar cheese (or mix of cheeses like mozzarella or Monterey Jack)
- 2 cups milk
- 2 tbsp butter
- 2 tbsp flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 1/2 tsp mustard powder or paprika for flavor
Instructions:
- Cook the pasta:
Boil macaroni in salted water until al dente, then drain. - Make the cheese sauce:
- In a saucepan, melt butter over medium heat.
- Stir in flour to make a roux, cooking 1–2 minutes.
- Gradually whisk in milk until smooth and slightly thickened.
- Add cheese:
Remove from heat and stir in shredded cheese until melted and creamy. Season with salt, pepper, and optional spices. - Combine with pasta:
Stir the cooked macaroni into the cheese sauce until evenly coated. - Serve:
Enjoy creamy mac and cheese as is, or top with breadcrumbs and bake at 350°F (175°C) for 15–20 minutes for a golden crust.
Tips & Variations:
- Extra cheesy: Mix in cheeses like Gruyère, Fontina, or smoked cheddar.
- Creamy twist: Add a little cream cheese or sour cream to the sauce.
- Add-ins: Bacon bits, caramelized onions, or steamed broccoli make it more substantial.
- Baked version: Transfer to a greased casserole dish, sprinkle breadcrumbs mixed with butter on top, and bake until golden and bubbly.
If you want, I can give a quick 10-minute stovetop version that’s ultra creamy and doesn’t need baking—perfect for weeknight dinners. Do you want me to do that?
