Here’s a classic Macaroni and Cheese recipe—creamy, cheesy, and comforting:
Ingredients (serves 4–6)
For the pasta:
- 8 oz (about 2 cups) elbow macaroni or pasta of choice
- Salt for boiling water
For the cheese sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk preferred)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika or mustard powder (optional)
- 2 cups shredded sharp cheddar cheese (or mix of cheeses: cheddar + Monterey Jack + Gruyère)
Optional topping:
- 1/2 cup breadcrumbs
- 1 tablespoon butter, melted
- 1/4 cup Parmesan cheese
Instructions
1. Cook the pasta
- Boil macaroni in salted water according to package instructions until al dente.
- Drain and set aside.
2. Make the cheese sauce
- In a medium saucepan, melt butter over medium heat.
- Stir in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in milk, stirring constantly until smooth and slightly thickened.
- Add salt, pepper, and paprika/mustard powder.
- Remove from heat and stir in shredded cheese until melted and creamy.
3. Combine pasta and sauce
- Add cooked macaroni to the cheese sauce and stir until fully coated.
4. Optional baked version
- Preheat oven to 375°F (190°C).
- Transfer macaroni and cheese to a greased baking dish.
- Mix breadcrumbs with melted butter and Parmesan cheese, sprinkle on top.
- Bake 15–20 minutes until golden and bubbly.
5. Serve
- Serve hot as a side dish or main comfort meal.
💡 Tips:
- Use a mix of cheeses for deeper flavor.
- For extra creaminess, add 1/4 cup cream or cream cheese.
- Leftovers reheat well in the microwave or oven.
If you want, I can also give a one-pot stovetop version that’s super quick—no baking required and just as creamy.
Do you want that quick stovetop version?
