Description

This creamy macaroni and cheese is a comforting, nostalgic dish made with simple pantry staples. Featuring a velvety cheese sauce and tender macaroni, it’s quick to prepare and perfect for any meal.

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

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Instructions

Cook the elbow macaroni according to package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until smooth and slightly golden.
Gradually whisk in the milk, continuing to stir until the mixture thickens and becomes creamy.
Stir in the shredded cheddar cheese, salt, pepper, and paprika. Mix until the cheese is fully melted and the sauce is smooth.
Add the cooked macaroni to the cheese sauce and stir until evenly coated.
Serve hot and enjoy.

Notes

Try mixing in mozzarella or Gruyère for added flavor.

Add crispy bacon bits or sautéed onions for a savory twist.

For spice, add cayenne pepper or hot sauce.

Bake with buttered breadcrumbs for a crunchy topping.

Use gluten-free pasta and flour for a gluten-free version.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently with a splash of milk to restore creaminess.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 5g
Sodium: 480mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 15g
Cholesterol: 60mg