Classic Macaroni and Cheese
Ingredients (Serves 4–6)
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8 oz (225 g) elbow macaroni (or your favorite pasta)
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2 cups (480 ml) milk, preferably whole
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2 tbsp unsalted butter
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2 tbsp all-purpose flour
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2 cups (200 g) shredded sharp cheddar cheese
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½ cup (50 g) grated Parmesan cheese
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
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¼ tsp paprika or mustard powder (optional, for extra flavor)
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Optional topping: ½ cup breadcrumbs mixed with 1 tbsp butter
Instructions
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Cook the Pasta
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Boil macaroni in salted water according to package directions until just al dente.
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Drain and set aside.
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Make the Cheese Sauce
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In a medium saucepan, melt butter over medium heat.
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Whisk in flour and cook for 1–2 minutes until slightly golden (this is the roux).
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Slowly whisk in milk, a little at a time, until smooth.
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Cook, stirring constantly, until the sauce thickens (about 5–6 minutes).
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Add Cheese & Seasoning
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Remove from heat and stir in cheddar, Parmesan, salt, pepper, and optional paprika or mustard powder.
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Mix until cheese is melted and smooth.
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Combine Pasta & Sauce
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Add cooked macaroni to the cheese sauce and stir until fully coated.
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Optional: Bake for a Crispy Top
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Preheat oven to 350°F (175°C).
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Transfer mac and cheese to a baking dish.
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Sprinkle breadcrumb mixture on top and bake for 15–20 minutes, until golden and crispy.
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Tips
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For extra creaminess, mix in ½ cup cream cheese or a splash of heavy cream.
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Use a combination of cheeses (like cheddar, Gruyère, and mozzarella) for more depth of flavor.
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Add-ins like cooked bacon, caramelized onions, or roasted vegetables can make it a heartier meal.
I can also give you a “stovetop ultra-creamy” version that’s gooey and doesn’t require baking—perfect for a quick weeknight dinner. Do you want that?
