Here’s a classic, creamy macaroni and cheese recipe that’s simple, comforting, and full of cheesy flavor.
🧀 Classic Macaroni and Cheese
Ingredients (serves 4–6)
- 8 oz (225 g) elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups (480 ml) milk, preferably whole
- 1 tsp Dijon mustard (optional, adds depth)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 cup (100 g) shredded sharp cheddar cheese
- ½ cup (50 g) shredded Gruyère or Monterey Jack (optional, for extra creaminess)
- ¼ cup (25 g) grated Parmesan cheese (for topping)
Optional topping:
- ¼ cup breadcrumbs
- 1 tbsp melted butter
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 and cook 1–2 minutes to form a roux.
- Slowly whisk in milk, stirring constantly until smooth and slightly thickened (~5–6 minutes).
- Add mustard, salt, and pepper.
- Remove from heat and stir in shredded cheeses until melted and creamy.
- Combine pasta and sauce:
- Pour sauce over cooked macaroni and stir until evenly coated.
- Optional baked version:
- Preheat oven to 350°F (175°C).
- Transfer macaroni and cheese to a greased baking dish.
- Mix breadcrumbs with melted butter and sprinkle on top.
- Bake 20–25 minutes until topping is golden and crispy.
- Serve:
- Enjoy hot, creamy, and cheesy!
💡 Tips:
- For extra creaminess, add ¼ cup cream cheese to the sauce.
- Mix in cooked bacon, caramelized onions, or roasted veggies for variation.
- Use sharp cheddar for bold flavor and a little Gruyère for smooth meltiness.
If you want, I can also give a super rich stovetop version with a gooey cheese pull, perfect for dinner or comfort food cravings. Do you want that version too?
