Description

This classic creamy mac and cheese is rich, silky, and perfectly comforting, with a smooth cheddar sauce coating every bite of pasta. Enjoy it straight from the stovetop or baked until golden and bubbly.

Ingredients

8 oz (225g) elbow macaroni (or pasta of choice)

2 tbsp butter

2 tbsp all-purpose flour

2 cups milk (whole or 2%)

2 cups shredded sharp cheddar cheese

1/2 cup grated Parmesan (optional)

Salt, to taste

Black pepper, to taste

Pinch of paprika or mustard powder (optional)

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Instructions

Cook the pasta in salted water until al dente. Drain and set aside.
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until a smooth roux forms.
Slowly pour in the milk while whisking continuously to keep the sauce smooth. Cook for 3–5 minutes, stirring often, until slightly thickened.
Lower the heat and stir in the shredded cheddar and Parmesan. Season with salt, pepper, and paprika or mustard powder if using. Stir until the cheese is fully melted and the sauce is smooth and creamy.
Add the cooked pasta to the cheese sauce and stir until evenly coated.
For a baked version, transfer to a baking dish, sprinkle with extra cheese or buttered breadcrumbs, and bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.

Notes

Blend cheeses like mozzarella, Monterey Jack, or Gruyère for different flavor profiles.

Add cooked bacon, diced ham, steamed broccoli, or peas for variation.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheat with a splash of milk to restore creaminess.

To freeze, cool completely and store tightly sealed. Thaw overnight in the refrigerator before reheating.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop or Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 7 g
Sodium: 720 mg
Fat: 28 g
Saturated Fat: 17 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 22 g
Cholesterol: 85 mg