🧺 Ingredients:
🧀 Classic Macaroni and Cheese Recipe (Serves 6–8)
🕒 Time:
- Prep: 15 minutes
- Cook: 25 minutes
- Bake: 20 minutes (optional for baked version)
- Total: 40–60 minutes
🧺 Ingredients:
🍝 For the Pasta:
- 1 lb (450g) elbow macaroni or similar pasta
- Salted water, for boiling
🧈 For the Cheese Sauce (Roux-based):
- 4 tbsp (60g) unsalted butter
- ¼ cup (30g) all-purpose flour
- 3 cups (720ml) whole milk (room temperature or warm)
- 1 cup (240ml) heavy cream (or use more milk)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- ½ tsp mustard powder (optional, but enhances flavor)
- ¼ tsp paprika (optional)
🧀 For the Cheese:
- 2 ½ cups (250g) sharp cheddar cheese, shredded
- 1 cup (100g) mozzarella cheese, shredded (for meltiness)
- ½ cup (50g) parmesan cheese, grated (for richness and sharpness)
(Feel free to use any good melting cheese like Gruyère, Monterey Jack, or Fontina)
🍞 For the Optional Topping (Baked Version):
- 1 cup breadcrumbs (panko for extra crunch)
- 2 tbsp melted butter
- 2 tbsp grated parmesan cheese
- Pinch of paprika or herbs (optional)
🧑🍳 Instructions:
🔹 Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add macaroni and cook until al dente (firm to the bite), usually 1–2 minutes less than package instructions.
- Drain and set aside. Lightly toss with a drizzle of oil or butter to prevent sticking.
🔹 Step 2: Make the Roux (Base for Cheese Sauce)
- In a large saucepan or pot, melt butter over medium heat.
- Whisk in flour and cook for 1–2 minutes until it forms a smooth, bubbly paste (this is the roux).
- Slowly pour in the milk and cream, whisking constantly to prevent lumps.
- Add salt, pepper, garlic powder, mustard powder, and paprika.
- Simmer for 4–5 minutes until the sauce thickens and coats the back of a spoon.
🔹 Step 3: Add the Cheese
- Turn heat to low.
- Gradually stir in the shredded cheeses until fully melted and smooth.
- Taste and adjust seasoning if needed.
🔹 Step 4: Combine Pasta & Sauce
- Add the cooked macaroni to the cheese sauce.
- Stir until all the pasta is fully coated and creamy.
- At this point, you can serve it as-is (stovetop version) OR continue to bake it for extra texture.
🔹 Step 5: (Optional) Prepare the Baked Version
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13 inch (23×33 cm) baking dish.
- Pour the macaroni and cheese mixture into the dish and spread evenly.
🔹 Step 6: Add Crunchy Topping & Bake
- Mix breadcrumbs with melted butter and parmesan.
- Sprinkle evenly over the top of the pasta.
- Bake uncovered for 20–25 minutes, or until bubbly and golden brown on top.
🔹 Step 7: Rest and Serve
- Let it sit for 5–10 minutes before serving so it sets slightly.
- Garnish with fresh parsley if desired.
🍽️ Serving Ideas:
- As a main dish with a side salad or garlic bread
- As a side with BBQ, fried chicken, or roasted vegetables
- Stir in extras like bacon, sautéed onions, spinach, or lobster for variation
🧊 Storage:
- Fridge: 3–4 days in an airtight container
- Freezer: Up to 2 months (best without topping); thaw and reheat gently
- Reheat: Add a splash of milk before microwaving or reheating on the stove to loosen the sauce
✅ Tips for Perfect Mac & Cheese:
- Use block cheese and grate it yourself — pre-shredded cheese contains anti-caking agents that affect melting.
- Don’t overcook the pasta — it will cook a bit more in the sauce or oven.
- Want extra creamy sauce? Use all cream or add a little cream cheese.
- Gluten-free? Use GF pasta and substitute rice flour or cornstarch in the roux.