Here’s a classic, creamy Macaroni and Cheese recipe that’s comforting and easy to make from scratch:
Classic Macaroni and Cheese
Ingredients (Serves 4–6)
- 8 oz (about 2 cups) elbow macaroni
- 2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 2 cups milk (whole milk works best)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ teaspoon mustard powder (optional, for extra flavor)
- ½ cup breadcrumbs (optional, for topping)
Instructions
- Cook the Pasta
- Boil macaroni in salted water according to package instructions.
- Drain and set aside.
- Make the Cheese Sauce
- In a saucepan, melt butter over medium heat.
- Stir in flour and cook 1–2 minutes to make a roux.
- Slowly whisk in milk, a little at a time, until smooth and slightly thickened.
- Add salt, pepper, and mustard powder.
- Stir in shredded cheese until melted and creamy.
- Combine Pasta and Sauce
- Add cooked macaroni to the cheese sauce and stir until evenly coated.
- Optional Baked Version
- Preheat oven to 350°F (175°C).
- Transfer macaroni and cheese to a greased baking dish.
- Sprinkle breadcrumbs on top.
- Bake for 20 minutes or until the top is golden and crispy.
- Serve Hot
- Garnish with parsley if desired.
Tips for Extra Creamy Mac & Cheese
- Use half-and-half or cream instead of all milk for extra richness.
- Mix in a bit of cream cheese for super smooth sauce.
- For a sharper flavor, combine cheddar with Gruyère or Parmesan.
💡 Fun Twist: Stir in cooked bacon, caramelized onions, or roasted veggies for a flavorful upgrade.
If you want, I can also give a quick 15-minute stovetop version that’s creamy and cheesy without baking—perfect for a weeknight meal.
Do you want me to do that?
