Here’s a classic Mac and Cheese recipe — creamy, cheesy, and comforting! 🧀
🧂 Ingredients (serves 4–6)
For the Pasta:
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8 oz (225g) elbow macaroni (or any short pasta)
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Salt, for boiling water
For the Cheese Sauce:
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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2 cups (480ml) milk (whole milk preferred)
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1 cup (240ml) heavy cream (or substitute with milk)
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2 cups (200g) shredded sharp cheddar cheese
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1/2 cup (50g) shredded mozzarella or Monterey Jack cheese (optional for creaminess)
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1/2 teaspoon salt (adjust to taste)
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1/2 teaspoon black pepper
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1/4 teaspoon paprika (optional)
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1/4 teaspoon garlic powder (optional)
Optional Topping (for baked version):
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1/2 cup breadcrumbs
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1 tablespoon melted butter
🍳 Instructions
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Cook the pasta:
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Bring a large pot of salted water to a boil.
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Add macaroni and cook until just al dente (about 1 minute less than the package says).
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Drain and set aside.
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Make the roux (base for the sauce):
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In a saucepan over medium heat, melt butter.
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Stir in flour and whisk for 1–2 minutes until smooth and lightly golden (this removes the raw flour taste).
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Add milk and cream:
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Slowly pour in milk and cream while whisking constantly.
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Cook 3–5 minutes until the sauce thickens slightly and coats the back of a spoon.
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Add cheese and seasonings:
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Turn heat to low and add shredded cheeses, stirring until melted and smooth.
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Season with salt, pepper, and optional spices.
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Combine pasta and sauce:
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Add cooked macaroni to the sauce and stir until evenly coated.
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Serve or bake:
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Creamy stovetop version: Serve immediately.
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Baked version: Pour into a greased baking dish. Mix breadcrumbs with melted butter and sprinkle on top.
Bake at 375°F (190°C) for 20–25 minutes, or until golden and bubbling.
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✅ Tips:
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Use freshly shredded cheese (pre-shredded cheese has anti-caking agents that can make the sauce grainy).
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You can mix cheddar with Gruyère, gouda, or American cheese for a smooth, rich flavor.
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Add cooked bacon, lobster, or sautéed onions for fun variations.
Would you like me to give you a spicy Cajun-style mac and cheese variation next? It pairs perfectly with the Cajun chicken linguine flavor you mentioned earlier.
