Here’s a simple, foolproof recipe for classic mac and cheese—creamy, cheesy, and comforting every time!
Ingredients (Serves 4)
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: ½ tsp mustard powder or paprika for extra flavor
Instructions
- Cook the Pasta
- Boil the macaroni in salted water according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce
- In a saucepan, melt butter over medium heat.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Slowly add milk while whisking to prevent lumps.
- Cook until slightly thickened (about 5 minutes).
- Remove from heat and stir in cheese until melted and smooth.
- Combine
- Mix the cooked macaroni into the cheese sauce until well coated.
- Season with salt, pepper, and optional spices.
- Optional: Bake for a Crispy Top
- Preheat oven to 375°F (190°C).
- Pour mac and cheese into a baking dish, sprinkle extra cheese and breadcrumbs on top.
- Bake 15–20 minutes until golden and bubbly.
Tips for the Best Mac & Cheese
- Use a mix of cheeses for depth of flavor (cheddar + Gruyère or mozzarella).
- Don’t overcook pasta; it will soften more in the sauce or oven.
- For a creamier version, add ¼ cup cream cheese or a splash of heavy cream.
If you want, I can also give a 5-minute stovetop version that’s ultra-creamy without baking—perfect for a quick comfort meal.
Do you want me to do that?
