Simple Macaroni and Cheese
Creamy and cheesy macaroni with a golden crust, perfect for a comforting meal.
10 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 2 cups milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
- 1/4 cup breadcrumbs (optional)
Nutrition Facts
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Instructions
Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
Make the roux: In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes until it forms a smooth paste.
Prepare the cheese sauce: Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook until the mixture thickens, about 3-4 minutes.
Add the cheese: Reduce the heat to low. Stir in the shredded cheddar cheese until fully melted and smooth. Season with salt, black pepper, and paprika.
Combine macaroni and sauce: Add the cooked macaroni to the cheese sauce, stirring until well coated.
Optional baking step: Transfer the macaroni and cheese to a baking dish. Sprinkle breadcrumbs on top and bake at 375°F (190°C) for 15-20 minutes until golden and bubbly.
Chef's Tips
- Cheese Variations: Use a mix of cheeses like Gruyère, Monterey Jack, or Gouda for a richer flavor.
- Creamier Sauce: For extra creaminess, add a splash of heavy cream or a dollop of cream cheese.
- Stir Constantly: When making the roux and sauce, stir continuously to prevent burning or clumping.
- Pasta Tip: Undercook the macaroni slightly if baking, as it will continue to cook in the oven.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to restore creaminess.
