Mac and cheese is the ultimate comfort food, but making it from scratch can seem intimidating. This recipe simplifies the process without compromising on taste. Using a few pantry staples, you’ll create a dish that’s rich, creamy, and satisfying—perfect for any occasion.
Ingredients You’ll Need
- 200g elbow macaroni
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- 1/4 teaspoon smoked paprika (optional)
Step-by-Step Instructions
- Cook the Pasta: Boil the elbow macaroni in salted water according to the package instructions. Drain and set aside.
Cook the elbow macaroni in salted water until tender, then drain it well. - Make the Roux: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for 1-2 minutes, ensuring no lumps remain.
Whisk the butter and flour for 1–2 minutes until the pale roux is smooth and lump-free. - Add the Milk: Gradually pour in the milk, whisking constantly until the mixture thickens to a creamy consistency.
Pour in the milk gradually while whisking continuously so the sauce thickens smoothly. - Incorporate the Cheese: Lower the heat and add the shredded cheddar cheese. Stir until fully melted and smooth.
Lower the heat and stir in the cheddar until the cheese sauce is fully melted and smooth. - Season and Combine: Add salt, pepper, and smoked paprika, if desired. Mix the cheese sauce with the cooked macaroni until evenly coated.
Season the sauce, add the drained macaroni, and fold until every piece is evenly coated. - Serve: Serve immediately for the best texture and flavor. Garnish with extra cheese or parsley if desired.
Serve immediately while the sauce is creamy, with a modest cheese or parsley garnish if desired.
Pro Tips for Success
- Use freshly shredded cheese for a smoother sauce; pre-packaged shredded cheese often contains anti-caking agents.
Freshly grated cheddar melts more smoothly than pre-shredded cheese containing anti-caking agents. - Warm the milk slightly before adding it to the roux for a quicker thickening process.
Warm the milk gently without boiling it to help the roux thicken more quickly and evenly. - If you love a crispy topping, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs and extra cheese, and broil until golden.
For a crisp finish, add breadcrumbs and cheddar in a baking dish and broil only until golden.
Variations to Try
For a gourmet twist, experiment with different cheeses like Gruyere, Parmesan, or Gouda. You can also mix in cooked bacon, steamed broccoli, or caramelized onions for added flavor and texture.