🧀 Classic Baked Macaroni and Cheese
Ingredients:
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1 lb (16 oz) elbow macaroni
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4 tablespoons butter
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¼ cup all-purpose flour
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3 cups milk (whole milk preferred)
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2 cups shredded sharp cheddar cheese
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1 cup shredded mozzarella (or Gruyère, Monterey Jack, or your favorite)
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon mustard powder (optional, for depth)
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Optional topping: ½ cup breadcrumbs mixed with 1 tbsp melted butter
🔥 Instructions:
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Cook the Pasta:
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Boil macaroni in salted water until just al dente (about 1 minute less than package instructions). Drain and set aside.
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Make the Cheese Sauce:
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In a large saucepan, melt butter over medium heat.
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Whisk in flour and cook for 1–2 minutes to form a roux (should be golden, not brown).
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Gradually whisk in milk. Cook, stirring constantly, until sauce thickens (about 5–7 minutes).
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Remove from heat and stir in salt, pepper, mustard powder, and both cheeses. Mix until melted and smooth.
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Combine:
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Add the drained pasta to the cheese sauce. Stir to coat evenly.
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Bake (Optional but recommended):
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Pour mixture into a greased 9×13-inch baking dish.
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Top with buttered breadcrumbs and a little extra cheese, if desired.
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Bake at 375°F (190°C) for 20–25 minutes, or until golden and bubbling.
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🧠 Tips & Variations:
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For extra creaminess, stir in ½ cup sour cream or cream cheese.
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Add-ins: crispy bacon, sautéed spinach, or jalapeños.
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Make it stovetop-only by skipping the baking step and serving straight from the pot.
Would you like a gluten-free, slow cooker, or spicy buffalo-style version?