Description
Creamy, cheesy, and comforting, this homemade mac and cheese is a timeless classic. Perfect as a side dish or hearty main meal.
Ingredients
Scale
- 8 oz elbow macaroni
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup extra shredded cheese or breadcrumbs (optional topping)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika or mustard powder (optional)
Instructions
- Cook macaroni in salted boiling water until al dente. Drain and set aside.
- Melt butter in a saucepan over medium heat. Stir in flour and whisk for 1–2 minutes to form a smooth roux.
- Gradually add milk, whisking constantly until the sauce thickens and bubbles.
- Stir in shredded cheddar cheese until melted and creamy. Season with salt, pepper, and optional paprika or mustard powder.
- Combine pasta with cheese sauce, mixing until well coated. Transfer to a greased baking dish.
- Sprinkle with extra cheese or breadcrumbs if desired. Bake at 350°F (175°C) for 20–25 minutes until golden and bubbly.
Notes
For a stovetop version, skip the baking step and serve immediately. Leftovers can be refrigerated for up to 4 days and reheated with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American