Here’s a classic, creamy macaroni and cheese recipe that’s simple and indulgent:
Ingredients
- 8 oz (about 2 cups) elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole milk works best)
- 2 cups shredded cheddar cheese
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: ½ tsp mustard powder or a pinch of paprika for extra flavor
Instructions
- Cook the Pasta:
- Boil macaroni according to package instructions until al dente.
- Drain and set aside.
- Make the Cheese Sauce:
- In a medium saucepan, melt butter over medium heat.
- Stir in flour and cook for 1–2 minutes to make a roux.
- Slowly whisk in milk, making sure there are no lumps.
- Cook for 3–5 minutes, stirring frequently, until the sauce thickens.
- Remove from heat and stir in shredded cheese until smooth.
- Season with salt, pepper, and optional spices.
- Combine Pasta and Sauce:
- Add the drained macaroni to the cheese sauce and stir until fully coated.
- Optional Baking Step:
- Preheat oven to 375°F (190°C).
- Transfer mac and cheese to a baking dish, top with extra shredded cheese or breadcrumbs.
- Bake for 20 minutes, or until the top is golden and bubbly.
- Serve:
- Let it cool slightly, then serve creamy and hot.
Tips for the Creamiest Mac & Cheese:
- Use a mix of cheeses like cheddar, Gruyère, or Monterey Jack for more depth.
- Don’t overcook the pasta; it will continue cooking in the cheese sauce.
- Add a teaspoon of hot sauce or garlic powder for a flavor boost.
If you want, I can give a shortcut 15-minute stovetop version that’s just as creamy without baking. Do you want me to do that?
