Here’s a classic Old-Fashioned Macaroni and Cheese recipe—creamy, cheesy, and baked to golden perfection.
Ingredients (Serves 4–6)
- 8 oz (225 g) elbow macaroni
- 2 cups (480 ml) milk (whole milk preferred)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups (200 g) shredded sharp cheddar cheese
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp paprika or mustard powder (optional, for flavor)
- ½ cup (50 g) breadcrumbs (optional, for topping)
- 1 tbsp butter (optional, for topping)
Instructions
- Preheat oven: 350°F (175°C). Grease a 9×9-inch baking dish.
- Cook macaroni:
- Boil macaroni in salted water until just 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 slightly golden (this forms a roux).
- Gradually whisk in milk, stirring constantly to prevent lumps.
- Cook 5–7 minutes until the sauce thickens.
- Remove from heat and stir in shredded cheddar, salt, pepper, and optional paprika/mustard powder until smooth.
- Combine pasta and sauce:
- Add cooked macaroni to the cheese sauce and stir until evenly coated.
- Bake (optional but classic):
- Pour macaroni and cheese into the prepared baking dish.
- Optional: melt 1 tbsp butter and mix with breadcrumbs, then sprinkle on top.
- Bake 20–25 minutes until the top is golden and bubbly.
- Serve:
- Let cool 5 minutes before serving. Enjoy creamy, cheesy goodness!
✨ Tips:
- For extra richness, mix in ½ cup of cream cheese or a little heavy cream with the milk.
- You can use a blend of cheeses (cheddar, Gruyère, Monterey Jack) for more depth of flavor.
- Add-ins like cooked bacon, caramelized onions, or sautéed mushrooms make it extra special.
If you want, I can also give a stovetop version that’s super quick and just as creamy without baking.
Do you want that version too?
