Macaroni and Cheese

Macaroni and Cheese recipe — creamy, cheesy, and perfect as a comfort food staple:

Ingredients (serves 4–6)

• 8 oz (225 g) elbow macaroni

• 2 cups (480 ml) milk

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 2 cups (225 g) shredded cheddar cheese

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Optional: 1/4 teaspoon mustard powder for extra flavor

• Optional topping: 1/2 cup breadcrumbs + 1 tablespoon butter, melted

Instructions

1. Cook pasta:

   • Bring a large pot of salted water to a boil.

   • Cook macaroni according to package instructions until al dente. Drain and set aside.

2. Make cheese sauce:

   • In a medium saucepan, melt butter over medium heat.

   • Whisk in flour and cook 1–2 minutes to form a roux.

   • Gradually whisk in milk, stirring constantly until smooth and slightly thickened.

3. Add cheese and seasoning:

   • Remove from heat and stir in shredded cheese until melted.

   • Season with salt, pepper, and mustard powder if using.

4. Combine pasta and sauce:

   • Add cooked macaroni to the cheese sauce and stir until fully coated.

5. Optional baked version:

   • Preheat oven to 350°F (175°C).

   • Transfer macaroni and cheese to a greased baking dish.

   • Mix breadcrumbs with melted butter and sprinkle on top.

   • Bake 20–25 minutes until bubbly and golden brown.

6. Serve:

   • Serve hot as a main dish or side.

Tips

• For extra creaminess, mix in a little cream cheese or half-and-half with the milk.

• Experiment with cheeses like Gruyère, Monterey Jack, or Fontina for richer flavor.

• Leftovers can be reheated in the oven or microwave; add a splash of milk to keep it creamy.