Classic comfort food coming right up! 🧀✨
Here’s a simple, creamy homemade macaroni and cheese recipe — no boxed mix needed.
🧀 Macaroni and Cheese
Ingredients:
- 8 oz (about 2 cups) elbow macaroni (or any pasta you like)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole milk or 2%)
- 2 cups shredded sharp cheddar cheese (or a mix of cheddar + mozzarella)
- Salt and pepper to taste
- Optional: ½ tsp mustard powder or paprika for flavor
- Optional topping: ½ cup breadcrumbs + 1 tbsp melted butter
Instructions:
- Cook the Pasta:
Boil macaroni in salted water until just tender (al dente). Drain and set aside. - Make the Cheese Sauce:
- In a saucepan, melt the butter over medium heat.
- Stir in the flour and cook for 1 minute, stirring constantly (this makes a roux).
- Gradually whisk in the milk until smooth. Continue stirring until the sauce thickens (about 3–5 minutes).
- Remove from heat and stir in the shredded cheese until melted and smooth.
- Season with salt, pepper, and (optional) mustard powder or paprika.
- Combine:
Add the cooked macaroni to the sauce and stir to coat evenly. - Optional Bake (for crusty top):
- Pour the mac and cheese into a greased baking dish.
- Mix breadcrumbs with melted butter and sprinkle on top.
- Bake at 375°F (190°C) for 20 minutes, until golden and bubbly.
Tips & Variations:
- Use a mix of cheeses: cheddar for flavor, mozzarella for stretch, Gruyère for luxury.
- Add-ins: cooked bacon, diced ham, or steamed broccoli.
- For stovetop-only mac and cheese, skip the baking step—it’s creamy and ready in minutes.
Would you like me to give you a stovetop-only version (super quick, done in 15 minutes) or the baked comfort food version with a crispy topping?
