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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.

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)

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.

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