Here’s a classic, creamy Macaroni and Cheese recipe—the kind that’s cheesy, comforting, and perfect for any meal:
Ingredients
Pasta:
- 12 oz elbow macaroni (about 3 cups)
- Salt, for pasta water
Cheese Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups milk (whole milk preferred)
- 1 tsp Dijon mustard (optional, for depth)
- ½ tsp garlic powder (optional)
- Salt and pepper, to taste
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella or Gruyère (optional, for extra gooeyness)
Optional Topping:
- ½ cup breadcrumbs
- 2 tbsp butter, melted
- ¼ cup grated Parmesan
Instructions
- Cook the Pasta:
- Boil macaroni in salted water until al dente. Drain and set aside.
- Make the Cheese Sauce:
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour to make a roux, cooking 1–2 minutes.
- Slowly whisk in milk until smooth.
- Cook 4–5 minutes until slightly thickened.
- Stir in mustard, garlic powder, salt, and pepper.
- Remove from heat and stir in shredded cheeses until melted and smooth.
- Combine Pasta and Sauce:
- Toss cooked macaroni in the cheese sauce until evenly coated.
- Optional Baked Version:
- Preheat oven to 350°F (175°C).
- Pour macaroni and cheese into a greased 9×13-inch baking dish.
- Mix breadcrumbs with melted butter and sprinkle over the top.
- Bake 20–25 minutes until golden and bubbly.
- Serve:
- Serve hot as a main dish or side.
💡 Tips:
- Use sharp cheddar for bold flavor; mix with mozzarella or Gruyère for creaminess.
- For extra richness, stir in a little cream cheese or heavy cream.
- Add-ins: cooked bacon, caramelized onions, or roasted vegetables.
If you want, I can also give a stovetop, ultra-creamy version that never bakes but is super rich and gooey—ready in under 20 minutes.
Do you want me to provide that version?
