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.
- 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.
- Add the Milk: Gradually pour in the milk, whisking constantly until the mixture thickens to a creamy consistency.
- Incorporate the Cheese: Lower the heat and add the shredded cheddar cheese. Stir until 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.
- Serve: Serve immediately for the best texture and flavor. Garnish with extra cheese or parsley if desired.
Pro Tips for Success
- Use freshly shredded cheese for a smoother sauce; pre-packaged shredded cheese often contains anti-caking agents.
- Warm the milk slightly before adding it to the roux for a quicker thickening process.
- 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.
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.