Forget about boxed mac and cheese - this homemade recipe is about to revolutionize your comfort food game! Imagine creamy, rich cheese sauce perfectly coating every single elbow macaroni, creating a dish so irresistible that your family will be begging for seconds. Whether you're a busy parent looking for a quick dinner or a comfort food enthusiast seeking the most indulgent mac and cheese experience, this recipe is your golden ticket to culinary bliss.
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 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Gather all ingredients and equipment: large pot, colander, whisk, baking dish, cheese grater, and measuring cups/spoons.
- Fill a large pot with water, add a pinch of salt, and bring to a rolling boil over high heat.
- Add elbow macaroni to boiling water and cook according to package instructions, typically 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While pasta cooks, drain pasta in a colander and set aside. In the same pot, melt butter over medium heat until it becomes foamy.
- Sprinkle flour over melted butter and whisk continuously for 1-2 minutes to create a roux, ensuring no lumps form.
- Gradually pour milk into the roux, whisking constantly to create a smooth, thickening sauce. Cook for 3-4 minutes until sauce begins to simmer and thicken.
- Reduce heat to low and add shredded cheddar and Parmesan cheese, stirring until completely melted and sauce is smooth.
- Season cheese sauce with salt, black pepper, and paprika, stirring to combine thoroughly.
- Add cooked macaroni to the cheese sauce, gently folding to ensure every pasta piece is evenly coated.
- Optional: For a baked version, transfer mac and cheese to a greased baking dish, top with additional cheese, and bake at 375°F for 15-20 minutes until golden and bubbly.
- Let stand for 5 minutes before serving to allow sauce to set. Serve hot and enjoy!
Tips
- Use freshly grated cheese for the smoothest, most luxurious sauce. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
- For extra flavor, experiment with cheese combinations like sharp cheddar, gruyère, or smoked gouda.
- Be patient when making the roux - whisking continuously prevents lumps and ensures a silky-smooth sauce.
- If your sauce is too thick, add a splash of milk to thin it out. If it's too thin, continue cooking to reduce and thicken.
- For a crispy top, sprinkle breadcrumbs or extra cheese before baking, or use the broiler for the last 2-3 minutes to create a golden, crunchy crust.
- Let the mac and cheese rest for 5 minutes after cooking to allow the sauce to set and become extra creamy.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 22g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 85mg
