Macaroni and Cheese

Macaroni and Cheese is a classic comfort food that’s creamy, cheesy, and downright delicious. This recipe combines tender pasta with a rich and velvety cheese sauce that’s sure to satisfy your cravings. Whether you’re making it for a family dinner or a potluck, this homemade version is a step above the boxed kind and will quickly become a favorite!

Why You’ll Love This Recipe

Homemade Macaroni and Cheese is the ultimate comfort food that’s both creamy and indulgent. With a combination of sharp cheddar, creamy milk, and a touch of mustard, this dish is packed with flavor. The velvety cheese sauce coats every macaroni shell, creating a rich, satisfying bite every time. It’s easy to make, and once you taste the difference between homemade and store-bought, you’ll never go back!

Ingredients

• 8 oz elbow macaroni (or any pasta you prefer)

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 2 cups whole milk (or 2% milk)

• 2 cups shredded sharp cheddar cheese

• 1/2 teaspoon Dijon mustard (optional, for extra flavor)

• 1/4 teaspoon garlic powder (optional)

• Salt and pepper, to taste

• 1/4 teaspoon paprika (optional, for garnish)

• Fresh parsley (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the macaroni (or your preferred pasta) and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.

2. Make the cheese sauce: While the pasta is cooking, melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux (a thickening mixture).

3. Add the milk: Gradually add the milk to the roux, whisking constantly to avoid lumps. Continue to cook, stirring occasionally, for 4-5 minutes, or until the sauce has thickened and coats the back of a spoon.

4. Stir in the cheese: Remove the sauce from heat and stir in the shredded cheddar cheese until it’s melted and the sauce is smooth. Add the Dijon mustard (if using), garlic powder, salt, and pepper to taste.

5. Combine with the pasta: Add the drained pasta to the cheese sauce, stirring gently to coat the pasta evenly in the creamy sauce.

6. Serve: Spoon the macaroni and cheese onto plates and garnish with a sprinkle of paprika and fresh parsley, if desired. Serve hot and enjoy!

Servings and Timing

• Servings: 4-6

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

Variations

• Add breadcrumbs: For a crunchy topping, sprinkle breadcrumbs over the macaroni and cheese and bake in the oven at 350°F (175°C) for 15 minutes until golden and crispy.

• Use different cheeses: Experiment with other cheeses like mozzarella, gouda, or Monterey Jack for a different flavor.

• Add vegetables: Stir in cooked broccoli, spinach, or cauliflower for a veggie-packed version.

• Make it spicy: Add chopped jalapeños or red pepper flakes for a spicy kick.

Storage/Reheating

Store any leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 30-second intervals, stirring in between, or warm it up on the stovetop with a splash of milk to bring back its creamy texture.

FAQs

1. Can I use a different type of pasta?

Yes, you can use any pasta shape you like, such as penne, shells, or cavatappi. Just be sure to cook it al dente for the best texture.

2. Can I make macaroni and cheese ahead of time?

Yes, you can prepare the macaroni and cheese in advance, refrigerate it, and then bake or reheat it before serving.

3. Can I use skim milk instead of whole milk?

While you can use skim milk, the sauce may not be as rich and creamy. Whole milk or even heavy cream will give you a more decadent texture.

4. Can I make this recipe without flour?

Yes, you can make a gluten-free version by using cornstarch instead of flour to thicken the sauce. For every tablespoon of flour, use 2 teaspoons of cornstarch mixed with a little cold milk.

5. How do I make mac and cheese spicier?

Add a pinch of cayenne pepper or red pepper flakes to the sauce, or stir in some chopped fresh jalapeños for a spicy kick.

6. How do I prevent the cheese sauce from clumping?

To avoid clumping, ensure you’re adding the cheese slowly and stirring constantly until it’s fully melted. Using freshly shredded cheese (rather than pre-shredded) can also help the cheese melt more smoothly.

Conclusion

Homemade Macaroni and Cheese is the ultimate comfort food—creamy, cheesy, and irresistibly satisfying. With just a few simple ingredients, you can whip up this easy recipe in no time, and it’s sure to become a go-to favorite for family dinners, potlucks, or a cozy meal on a chilly night. Whether you enjoy it as-is or with your favorite add-ins, this dish is always a crowd-pleaser!

Macaroni and Cheese

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Homemade Macaroni and Cheese is a creamy, cheesy comfort food that combines tender pasta with a rich, velvety cheese sauce. Made with simple ingredients like sharp cheddar cheese and whole milk, this dish is perfect for any occasion and beats the boxed version hands down.

• Author: Catherine
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4-6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 8 oz elbow macaroni (or any pasta you prefer)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk (or 2% milk)
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon Dijon mustard (optional, for extra flavor)
• 1/4 teaspoon garlic powder (optional)
• Salt and pepper, to taste
• 1/4 teaspoon paprika (optional, for garnish)
• Fresh parsley (optional, for garnish)

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Instructions

1. Bring a large pot of salted water to a boil. Add the macaroni (or your preferred pasta) and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux (a thickening mixture).
3. Gradually add the milk to the roux, whisking constantly to avoid lumps. Continue to cook, stirring occasionally, for 4-5 minutes until the sauce thickens and coats the back of a spoon.
4. Remove the sauce from heat and stir in the shredded cheddar cheese until melted and smooth. Add the Dijon mustard (if using), garlic powder, salt, and pepper to taste.
5. Add the drained pasta to the cheese sauce, stirring gently to coat evenly.
6. Serve the macaroni and cheese hot, garnished with a sprinkle of paprika and fresh parsley if desired.

Notes

For a crunchy topping, sprinkle breadcrumbs over the macaroni and cheese and bake in the oven at 350°F (175°C) for 15 minutes until golden and crispy.Experiment with different cheeses like mozzarella, gouda, or Monterey Jack for a different flavor.Add cooked vegetables like broccoli or spinach for a veggie-packed version.Make it spicy by adding cayenne pepper or chopped jalapeños to the sauce.

Nutrition

• Serving Size: 1/6 of the recipe
• Calories: 400
• Sugar: 7g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 14g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 60mg