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
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.
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.
Add cheese and seasoning:
Remove from heat and stir in shredded cheese until melted.
Season with salt, pepper, and mustard powder if using.
Combine pasta and sauce:
Add cooked macaroni to the cheese sauce and stir until fully coated.
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.
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.
