Name: Creamy Macaroni and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups elbow macaroni; 1/4 cup butter; 1/4 cup all-purpose flour; 2 cups milk; 2 cups shredded cheddar cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon paprika

Indulging in a bowl of creamy macaroni and cheese is like wrapping myself in a warm blanket of nostalgia. This recipe brings together simple pantry staples to create a dish that’s rich, velvety, and loaded with cheesy flavor. It’s the kind of meal I turn to when I want something hearty, comforting, and incredibly satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups elbow macaroni

1/4 cup butter

1/4 cup all-purpose flour

2 cups milk

2 cups shredded cheddar cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika

Directions

I start by cooking the macaroni according to the package instructions, then drain and set it aside.

In a large saucepan, I melt the butter over medium heat and stir in the flour until smooth, letting it cook for about a minute.

I slowly whisk in the milk until the mixture thickens and becomes creamy.

Then, I stir in the shredded cheddar cheese, salt, pepper, and paprika until everything is melted and smooth.

Finally, I add the cooked macaroni and stir it all together so each bite is loaded with that cheesy goodness.

I serve it hot, and it’s ready to be devoured.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 20 minutes to cook, so I can have a comforting meal on the table in just 30 minutes. Each serving has approximately 380 kcal.

Variations

I sometimes mix in a blend of cheeses like mozzarella or Gruyère for a more complex flavor.

Adding crispy bacon bits or sautéed onions gives it a savory twist.

For a spicy kick, I sprinkle in a pinch of cayenne pepper or hot sauce.

When I want a crunchy topping, I bake it with buttered breadcrumbs for 10-15 minutes.

I’ve also used gluten-free pasta and flour for a gluten-friendly version.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of milk and warm it gently on the stovetop or in the microwave, stirring occasionally to restore the creaminess.

FAQs

How can I prevent the cheese sauce from becoming grainy?

I make sure to add the cheese off the heat or on low heat and stir continuously. Using freshly shredded cheese also helps it melt smoothly.

Can I use a different type of pasta?

Absolutely. I’ve used shells, rotini, or penne when I’m out of elbow macaroni, and it still turns out great.

Is it possible to make this dish ahead of time?

Yes, I prepare everything and store it in the fridge. When I’m ready to serve, I reheat it slowly with a bit of milk to loosen the sauce.

Can I freeze macaroni and cheese?

I can freeze it, but I find the texture of the sauce may change slightly. If I do freeze it, I reheat it slowly and stir in extra milk or cheese to bring back the creaminess.

What’s the best cheese to use?

Cheddar is my go-to because it melts well and has a bold flavor, but mixing in cheeses like Monterey Jack or Fontina makes it even richer.

Conclusion

This creamy macaroni and cheese is the kind of recipe I come back to time and time again. It’s rich, cozy, and endlessly adaptable—perfect for any occasion when I need a little cheesy comfort. Whether I keep it classic or jazz it up with extras, it always delivers.

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