Description
This creamy, cheesy homemade mac and cheese is the ultimate comfort food. A rich, velvety sauce envelops perfectly cooked pasta, making it the perfect side dish or main course for any occasion. No boxed mix—just fresh, homemade goodness!
Ingredients
- 8 oz elbow macaroni (or shells, cavatappi, penne)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese (plus extra for topping)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp mustard powder
- 1/4 tsp paprika
- (Optional: 1/2 cup panko breadcrumbs + 1 tbsp melted butter for baking)
Instructions
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Cook the Pasta: Boil macaroni in salted water until al dente. Drain and set aside.
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Make the Cheese Sauce: In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and heavy cream, stirring until smooth and slightly thickened.
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Melt the Cheese: Reduce heat to low, then stir in cheddar cheese, salt, pepper, mustard powder, and paprika until smooth.
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Combine with Pasta: Mix the cooked macaroni into the cheese sauce until evenly coated. Serve immediately, or proceed to bake.
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(Optional) Bake for a Crispy Topping: Transfer mac and cheese to a greased baking dish. Mix panko breadcrumbs with melted butter, sprinkle on top, and bake at 375°F (190°C) for 15 minutes until golden brown.
Notes
- Use freshly shredded cheese for the smoothest sauce—pre-shredded cheese doesn’t melt as well.
- For extra creaminess, add a spoonful of cream cheese or more heavy cream.
- Make it your own by adding bacon, caramelized onions, or jalapeños!
Nutrition
- Serving Size: 1 serving (without optional toppings)
- Calories: 350
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg