Here’s a classic, creamy Macaroni and Cheese recipe—rich, cheesy, and perfect as a side or main dish 🧀🍝
Classic Macaroni and Cheese
Ingredients (serves 4–6)
- 8 oz (about 2 cups) elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella or Gruyère (optional for extra creaminess)
- 2 cups milk (whole milk preferred)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika (optional)
- ½ cup breadcrumbs (for baked version)
- 1–2 tbsp grated Parmesan (for topping)
Instructions
1. Cook pasta
- Boil macaroni according to package instructions until al dente. Drain and set aside.
2. Make cheese sauce
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in milk, stirring constantly, until smooth and slightly thickened.
- Reduce heat to low and stir in cheeses until melted.
- Season with salt, pepper, and paprika.
3. Combine pasta & sauce
- Add cooked macaroni to the cheese sauce and stir to coat evenly.
4. Optional baked version
- Preheat oven to 375°F (190°C).
- Transfer macaroni and cheese to a greased baking dish.
- Sprinkle breadcrumbs and Parmesan on top.
- Bake 20–25 minutes until golden and bubbly.
5. Serve
- Serve hot as a side or main dish.
Tips & Variations
- Extra creamy: Add ½ cup cream cheese or a splash of heavy cream.
- Add-ins: Bacon bits, sautéed onions, or steamed broccoli.
- Spicy: Stir in a pinch of cayenne or hot sauce.
- Cheese mix: Cheddar + Gruyère + Fontina gives a luxurious flavor.
If you want, I can also give you a three-cheese stovetop mac, a crunchy breadcrumb baked version, or a low-carb cauliflower mac and cheese.
Which one do you want?
