Ah, classic comfort food! Here’s a creamy, cheesy macaroni and cheese recipe that hits all the right notes:
Ingredients (Serves 4)
- 8 oz (about 2 cups) elbow macaroni
- 2 cups shredded cheddar cheese (or mix cheddar + mozzarella for extra gooeyness)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk is best)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for a little color)
- Optional: 1/2 cup breadcrumbs for topping
Instructions
- Cook the macaroni
- Boil pasta in salted water until just 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 add milk, whisking constantly until smooth and slightly thickened.
- Stir in cheese, salt, pepper, and paprika. Keep stirring until melted and creamy.
- Combine pasta and sauce
- Add the drained macaroni to the cheese sauce and stir until fully coated.
- Optional baked version
- Pour into a greased baking dish, sprinkle breadcrumbs on top, and bake at 350°F (175°C) for 15–20 minutes until golden and bubbly.
- Serve
- Enjoy as a side or main — it pairs beautifully with fried chicken, collard greens, or even just a simple salad.
If you want, I can also give a slow-cooker macaroni and cheese version that’s super creamy and hands-off — perfect for letting it cook while you do other things. Do you want that version?
