Description
Creamy, comforting homemade mac and cheese delivers ultimate cheesy satisfaction straight from your kitchen. Gooey cheddar and smooth sauce embrace tender pasta, promising pure culinary bliss you’ll crave again and again.
Ingredients
Scale
Cheese and Pasta:
- 2 cups shredded sharp cheddar cheese (plus extra for topping)
- 8 ounces (226 grams) elbow macaroni (or shells, cavatappi, penne)
Dairy and Liquid Ingredients:
- 1 cup milk
- 1 cup heavy cream
- 2 tablespoons butter
Seasonings and Additions:
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard powder
- 1/4 teaspoon paprika
- 2 tablespoons all-purpose flour
- (Optional: 1/2 cup panko breadcrumbs + 1 tablespoon melted butter for baking)
Instructions
- Prepare a large pot of generously salted water, bringing it to a rolling boil before carefully adding elbow macaroni, cooking until perfectly tender yet slightly firm.
- While pasta cooks, create a velvety roux by melting butter in a separate heavy-bottomed saucepan, whisking in flour until the mixture transforms into a smooth, golden base.
- Slowly stream milk and cream into the roux, continuously whisking to eliminate any potential lumps and create a silky, thickening foundation for the cheese sauce.
- Reduce the heat to low, gradually incorporate sharp cheddar cheese, stirring until the mixture becomes a luxurious, glossy sauce enriched with a subtle hint of mustard powder and paprika.
- Drain the cooked macaroni thoroughly, then gently fold it into the molten cheese sauce, ensuring each pasta tube is lavishly coated with the creamy mixture.
- For those desiring a crispy finish, transfer the mac and cheese to a buttered baking dish, crown with a golden mixture of panko breadcrumbs tossed in melted butter.
- Slide the prepared dish into a preheated oven at 375°F (190°C), allowing it to transform for approximately 15 minutes until the top achieves a gorgeous, crunchy golden-brown crust.
Notes
- Perfectly al dente pasta prevents mushy mac and cheese, so set a timer and test pasta frequently while boiling.
- Grate cheese fresh from a block for superior melting and smoother sauce compared to pre-shredded options.
- Room temperature milk and cream blend more easily into the roux, creating a silkier cheese sauce without lumps.
- Elevate the dish by experimenting with different cheese combinations like gruyère, sharp cheddar, or monterey jack for complex flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg