Ah yes—the ultimate comfort food 🍲🧀! Here’s a creamy, cheesy, crowd-pleasing macaroni and cheese recipe that’s rich, smooth, and perfect as a main or side:
Ingredients (serves 4–6)
- 8 oz (225 g) elbow macaroni (or any short pasta)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella (optional, for extra gooeyness)
- 2 cups milk (whole milk is best)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ tsp mustard powder (optional, enhances flavor)
- Optional topping: ½ cup breadcrumbs + 1 tbsp butter, for a crispy top
Instructions
- Cook Pasta:
- Boil macaroni according to package directions until al dente. Drain and set aside.
- Make Cheese Sauce:
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour and cook 1–2 minutes until lightly golden (this is your roux).
- Gradually whisk in milk, ensuring no lumps. Cook 5–7 minutes, stirring, until thickened.
- Remove from heat and stir in cheeses, salt, pepper, and mustard powder.
- Combine:
- Add cooked macaroni to the cheese sauce and stir until fully coated.
- Optional Bake:
- Preheat oven to 350°F (175°C).
- Pour macaroni and cheese into a greased baking dish.
- Mix breadcrumbs with butter and sprinkle over the top.
- Bake 15–20 minutes until golden and bubbly.
- Serve:
- Enjoy straight from the pot or baked with a crunchy topping.
Tips:
- Extra Creamy: Use half-and-half or a mix of cream + milk.
- Cheese Swap: Try gouda, fontina, or Monterey Jack for different flavors.
- Make Ahead: Assemble and refrigerate; bake 20–25 minutes at 350°F until bubbly.
If you want, I can give a “5-minute stovetop mac and cheese” that’s ultra-quick and still super creamy, perfect for last-minute comfort food cravings.
Do you want me to do that version?
