Description
This classic mac and cheese is a comfort food favorite. Creamy, cheesy, and made with simple ingredients, it’s the perfect side dish or main course for any occasion. With a rich sauce made from scratch and baked to golden perfection, this mac and cheese will take you back to childhood with every bite.
Ingredients
Units
Scale
- 2 cups elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 3 cups milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1/4 teaspoon mustard powder (optional)
- 1/4 cup breadcrumbs (optional, for topping)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- Make the roux: In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes, whisking constantly, until it turns light golden.
- Add the milk: Slowly pour in the milk, whisking constantly to prevent lumps. Cook for 5-7 minutes until the sauce thickens.
- Add the cheese: Remove the saucepan from heat and stir in the cheddar cheese and Parmesan until fully melted and smooth. Add salt, pepper, paprika, and mustard powder (if using).
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce, stirring to coat all the pasta evenly.
- Bake (optional): Preheat your oven to 350°F (175°C). Pour the mac and cheese into a greased 9×13-inch baking dish. Sprinkle breadcrumbs on top (if using). Bake for 20-25 minutes or until the top is golden and bubbly.
- Serve: Let the mac and cheese cool slightly before serving. Enjoy warm!
Notes
- For a creamier mac and cheese, use whole milk or a mix of heavy cream and milk.
- You can add crispy bacon bits, caramelized onions, or even a dash of hot sauce for extra flavor.
- The breadcrumb topping is optional but adds a nice crunch.