Oh yes—Old-Fashioned Macaroni and Cheese 🍲🧀, the ultimate comfort food. Here’s a classic recipe that’s creamy, cheesy, and baked to golden perfection.
Ingredients
- 8 oz elbow macaroni (about 2 cups)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk (whole milk works best)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp paprika or mustard powder (optional, for a subtle kick)
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Cook the macaroni
Boil macaroni in salted water until just al dente. Drain and set aside. - Make the cheese sauce
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1–2 minutes to make a roux.
- Slowly whisk in milk, stirring constantly until smooth and slightly thickened (about 5–7 minutes).
- Remove from heat and stir in cheddar and Parmesan until melted. Add salt, pepper, and paprika/mustard powder if using.
- Combine pasta and sauce
Mix cooked macaroni with cheese sauce until evenly coated. - Optional: Bake with topping
- Preheat oven to 350°F (175°C).
- Pour mac and cheese into a greased baking dish.
- Sprinkle breadcrumbs and a little extra cheese on top.
- Bake 20–25 minutes until bubbly and golden brown.
- Serve hot
Let sit a few minutes before serving so it firms up slightly.
Tips for Extra Creamy Mac and Cheese
- Use a mix of cheeses: cheddar + Gruyère or Monterey Jack adds depth.
- For ultra-rich sauce, add 1/4 cup cream or cream cheese.
- Stir in a little hot sauce or Dijon mustard for subtle flavor boost.
If you want, I can give you a super indulgent stovetop version that’s even creamier than the baked version—no oven required and basically molten cheese heaven.
Do you want me to do that?
