Description
A classic and comforting homemade mac and cheese recipe featuring creamy cheddar cheese sauce with tender elbow macaroni. This easy-to-make dish can be enjoyed as is or baked with a golden breadcrumb topping for added texture.
Ingredients
Scale
Pasta
- 8 ounces elbow macaroni
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground mustard (optional)
- 1/4 cup grated Parmesan cheese
Topping (Optional)
- 1/2 cup breadcrumbs
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta and set aside.
- Make the Roux: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for about 1 minute to form a roux, stirring constantly to avoid lumps and prevent burning.
- Add Milk and Thicken Sauce: Slowly whisk in the whole milk while stirring continuously. Cook for 3 to 5 minutes until the sauce thickens and becomes smooth and creamy.
- Incorporate Cheese and Seasonings: Reduce heat to low and stir in shredded sharp cheddar cheese, grated Parmesan cheese, salt, black pepper, and ground mustard if using. Continue stirring until all cheese is fully melted and the sauce is uniform.
- Combine Pasta and Cheese Sauce: Add the cooked macaroni to the cheese sauce. Stir well to coat the pasta evenly with the creamy cheese mixture.
- Bake with Breadcrumb Topping (Optional): For a baked finish, transfer the mac and cheese into a greased baking dish. Sprinkle breadcrumbs evenly on top. Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until the topping is golden brown and bubbly.
Notes
- For extra creaminess, stir in a tablespoon of cream cheese or a splash of heavy cream into the cheese sauce.
- Try mixing different cheeses like Gruyère, mozzarella, or Monterey Jack for a more complex flavor profile.
- To avoid a soggy topping, toast breadcrumbs beforehand for extra crunch.
- Make sure not to overcook the macaroni to maintain a perfect al dente texture.
