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Creamy Macaroni and Cheese

A classic, comfort food dish made with tender pasta and a rich, velvety cheese sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 ounces elbow macaroni Use your preferred pasta shape if desired.
Cheese Sauce Ingredients
  • 2 tablespoons unsalted butter Melted for the roux.
  • 2 tablespoons all-purpose flour Used to thicken the cheese sauce.
  • 2 cups milk Whole or 2%, added to sauce.
  • 1 teaspoon mustard Optional, for extra flavor.
  • 2 cups shredded cheddar cheese For a rich cheese flavor.
  • 1 cup shredded mozzarella cheese For stretchiness and creaminess.
  • to taste Salt and pepper For seasoning.
Optional Toppings
  • to taste breadcrumbs For added crunch if baking.
  • to taste paprika For a hint of color and flavor.
  • to taste chopped herbs For freshness.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
Making the Cheese Sauce
  1. In the same pot, melt the butter over medium heat.
  2. Sprinkle in the flour, stirring constantly for about 1 minute to create a roux.
  3. Gradually whisk in the milk to avoid lumps, and continue stirring until the mixture thickens (about 3-5 minutes).
  4. Reduce the heat to low and add the shredded cheddar and mozzarella, stirring until completely melted and smooth.
  5. If desired, mix in the mustard at this point.
Combining and Serving
  1. Add the drained macaroni back into the pot and stir until the pasta is evenly coated in the rich cheese sauce.
  2. Season with salt and pepper to taste.
  3. For a baked version, transfer the macaroni and cheese to a greased baking dish, sprinkle breadcrumbs on top, and bake at 350°F (175°C) for about 20 minutes until golden and bubbly.

Notes

This recipe can be customized with various ingredients like vegetables or proteins. Serve warm, paired with a fresh side salad or as a side dish for barbecues.