🧂 Ingredients
Serves 4–6
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8 oz (225 g) elbow macaroni (or any short pasta)
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups (480 ml) milk (whole or 2% works best)
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1 cup (240 ml) heavy cream (optional — for extra creaminess)
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2 cups (200 g) shredded sharp cheddar cheese
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1 cup (100 g) shredded mozzarella or Monterey Jack
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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 dry mustard powder (optional, for flavor)
Optional topping (for baked version):
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½ cup breadcrumbs
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1 tbsp melted butter
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Extra cheese for sprinkling
🔪 Instructions
1. Cook the pasta
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Bring a large pot of salted water to a boil.
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Add pasta and cook 1–2 minutes less than package directions (it will cook more in the sauce).
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Drain and set aside.
2. Make the cheese sauce
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In a large saucepan, melt butter over medium heat.
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Whisk in flour and cook for about 1 minute (this makes a roux).
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Gradually whisk in milk (and cream if using), stirring until smooth.
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Cook until the sauce thickens slightly (about 3–5 minutes).
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Turn heat to low, then stir in the cheeses until melted and smooth.
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Season with salt, pepper, and paprika.
3. Combine
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Stir the drained pasta into the cheese sauce until well coated.
4. Serve as-is (creamy stovetop version)
OR
5. Bake it (optional for a golden crust)
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Preheat oven to 375°F (190°C).
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Pour mac and cheese into a greased 2-quart baking dish.
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Mix breadcrumbs with melted butter and sprinkle over top (add extra cheese if you like).
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Bake uncovered for 20–25 minutes, until bubbly and golden brown on top.
🍽️ Serving Tips
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Add cooked bacon, caramelized onions, or sautéed mushrooms for extra flavor.
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Stir in a handful of chopped spinach or broccoli for a veggie twist.
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Great side dish for BBQ, fried chicken, or pot roast.
Would you like me to give you a slow cooker version (great for parties or keeping it warm for hours)?
