Are you ready to elevate your comfort food game? Say goodbye to boxed mac and cheese and hello to a creamy, cheesy homemade delight that will have your taste buds dancing! This classic American dish is not only easy to make but also incredibly satisfying, perfect for a cozy family dinner or a quick weeknight meal. With just a handful of ingredients and a little love, you can whip up a mouthwatering mac and cheese that rivals any restaurant. Trust us, once you taste this rich, velvety goodness, you won't want to go back!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 ounces of elbow macaroni, 2 cups of shredded sharp cheddar cheese, 1/2 cup of grated Parmesan cheese, 3 tablespoons of butter, 3 tablespoons of all-purpose flour, 2 cups of milk, 1/2 teaspoon of paprika, and salt and pepper to taste.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the elbow macaroni and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the macaroni is cooking, prepare the cheese sauce. In a separate saucepan, melt the 3 tablespoons of butter over medium heat. Once melted, add the 3 tablespoons of all-purpose flour to the butter, whisking continuously for about 1-2 minutes to create a roux. This will help thicken your cheese sauce.
- Gradually pour in the 2 cups of milk while whisking constantly to avoid lumps. Continue to cook the mixture, stirring frequently, until it thickens and begins to bubble, about 5-7 minutes.
- Once the milk mixture has thickened, reduce the heat to low and add the 2 cups of shredded sharp cheddar cheese and 1/2 cup of grated Parmesan cheese. Stir until the cheese is completely melted and the sauce is smooth. Add 1/2 teaspoon of paprika, along with salt and pepper to taste, adjusting to your preference.
- When the macaroni is cooked, drain it in a colander and return it to the pot. Pour the cheese sauce over the macaroni and stir well to combine, ensuring that all the pasta is evenly coated with the creamy cheese sauce.
- For an optional step, you can transfer the mac and cheese to a greased baking dish, sprinkle some extra cheese or breadcrumbs on top, and bake in a preheated oven at 350°F (175°C) for about 15-20 minutes until bubbly and golden brown.
- Once done, remove from the oven (if baked), let it cool for a few minutes, then serve warm. Enjoy your homemade mac and cheese!
Tips
- Perfectly Cooked Pasta: Make sure to cook the elbow macaroni until it’s al dente. This ensures that it holds its shape and texture when mixed with the cheese sauce, preventing it from becoming mushy.
- Whisking is Key: When making the cheese sauce, whisk continuously while adding the milk to avoid lumps. This will give you a smooth and creamy sauce that coats the pasta perfectly.
- Cheese Variety: Feel free to experiment with different types of cheese! Mixing in some mozzarella or gouda can add a unique flavor twist to your mac and cheese.
- Baking for Extra Crispiness: For that golden, bubbly topping, consider baking your mac and cheese after mixing in the sauce. A sprinkle of breadcrumbs or extra cheese on top before baking can create a delightful crust.
- Season to Taste: Don’t be shy with the salt and pepper! Taste your cheese sauce before mixing it with the pasta, and adjust the seasoning to your preference for the best flavor.
- Make Ahead: You can prepare the cheese sauce in advance and store it in the refrigerator. Just reheat it gently before mixing with the cooked macaroni for a quick meal.
- Add-ins Galore: Customize your mac and cheese by adding cooked bacon, sautéed vegetables, or even some spicy jalapeños for an extra kick!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 20g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 80mg
