Description
Mac and cheese is a rich, creamy comfort dish made with tender pasta coated in a velvety cheese sauce. It’s perfect as a main meal or side dish, loved by both kids and adults alike.
Ingredients
Units
Scale
- 12 ounces elbow macaroni or pasta of choice
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream (optional for added richness)
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella or Monterey Jack cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Dijon mustard (optional)
- 1/4 teaspoon paprika or cayenne pepper (optional)
- 1/2 cup bread crumbs (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C) if baking.
- Cook pasta in salted water until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux. Cook for 1–2 minutes.
- Gradually whisk in milk and cream, stirring constantly until thickened, about 5–7 minutes.
- Add salt, pepper, mustard, and spices if using.
- Stir in shredded cheeses a handful at a time until melted and smooth.
- Combine cheese sauce with cooked pasta and stir to coat evenly.
- For baked version, transfer to a greased baking dish, top with extra cheese or bread crumbs.
- Bake for 20–25 minutes until golden and bubbly.
- Serve warm.
Notes
- Use a cheese blend like Gruyère or Parmesan for added depth.
- Add cooked bacon, ham, or vegetables for variety.
- Top with crushed crackers or seasoned bread crumbs for a crispy topping.
- Reheat with a splash of milk to restore creaminess.
- Can be frozen after baking for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 5g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg