🧀 Classic Baked Macaroni and Cheese
Ingredients
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8 oz (about 2 cups) elbow macaroni (or any short pasta)
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2 cups shredded sharp cheddar cheese
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1 cup shredded mozzarella or Gruyère (optional for extra creaminess)
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3 cups milk (whole milk or 2%)
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¼ cup unsalted butter
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¼ cup all-purpose flour
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½ teaspoon salt
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¼ teaspoon black pepper
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¼ teaspoon paprika (optional)
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½ cup breadcrumbs (optional topping)
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1 tablespoon melted butter (for topping)
Instructions
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Cook the pasta:
Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente (about 1 minute less than package directions). Drain and set aside. -
Make the roux:
In a large saucepan, melt ¼ cup butter over medium heat. Stir in flour and cook for about 1 minute, whisking constantly. -
Add milk:
Slowly whisk in the milk, a little at a time, until smooth. Continue whisking until the sauce thickens and bubbles slightly (about 5–7 minutes). -
Add cheese:
Remove from heat and stir in salt, pepper, paprika, and shredded cheeses until melted and smooth. -
Combine:
Stir the cooked pasta into the cheese sauce until fully coated. -
Bake (optional):
Pour into a greased 2-quart baking dish.
If desired, mix breadcrumbs with melted butter and sprinkle on top.
Bake at 350°F (175°C) for 20–25 minutes, until golden and bubbly.
Tips
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For extra creaminess, stir in ½ cup heavy cream or cream cheese to the sauce.
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Mix up the cheese — try Monterey Jack, Colby, Fontina, or smoked gouda.
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Skip the baking step for a stovetop version — just serve right after mixing with sauce.
Would you like me to give you a southern-style baked mac and cheese (with eggs and extra richness) or a creamy stovetop version next?
