Description
A rich and creamy homemade mac and cheese recipe that’s the ultimate comfort food.
Ingredients
Scale
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, grated
- 1 cup mozzarella cheese, grated
- 1 teaspoon mustard powder
- ½ teaspoon paprika
- 1 teaspoon salt, to taste
- ½ teaspoon pepper, to taste
- 1 cup breadcrumbs (optional)
Instructions
- Start by boiling a large pot of salted water over high heat. When the water’s bubbling away, add in the elbow macaroni and cook it according to the package directions until it’s al dente.
- While your pasta is cooking, grab a medium saucepan and melt the butter over medium heat. Once melted, sprinkle in the flour and whisk continuously for about 2-3 minutes to create a smooth roux.
- Gradually whisk in the milk, stirring to avoid lumps as the mixture thickens. Allow it to simmer for about 5 minutes until creamy.
- Lower the heat and stir in the cheddar and mozzarella cheeses until melted. Add the mustard powder, paprika, salt, and pepper for extra flavor.
- Drain the cooked macaroni and mix it with the cheese sauce, ensuring each piece is well-coated.
- Transfer the mixture to a baking dish and sprinkle with breadcrumbs if desired.
- Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until the top is golden and bubbly. Let it cool slightly before serving.
Notes
Consider adding garlic powder, onion powder, or a splash of hot sauce for extra flavor. For a vegan version, swap regular milk with almond milk and use dairy-free cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg