Description
This classic Mac & Cheese recipe features creamy, cheesy goodness made with elbow macaroni, sharp cheddar, and Parmesan cheese. It’s a quick and comforting dish perfect as a main course or a side, easy enough for weeknight dinners. The velvety cheese sauce is cooked on the stovetop, enhanced with butter, a smooth roux, and warm milk for the perfect texture and flavor.
Ingredients
Scale
Pasta
- 8 ounces elbow macaroni (about 2 cups)
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/2 teaspoon Dijon mustard (optional)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Cook Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente following the package instructions. Drain the pasta thoroughly and set it aside.
- Make Roux: In the same pot or a separate saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly to create a smooth paste called a roux without browning it.
- Add Milk and Thicken Sauce: Slowly pour the warm whole milk into the roux while continuously whisking to prevent lumps. Keep whisking until the sauce thickens, about 4 to 5 minutes, resulting in a creamy béchamel base for the cheese sauce.
- Season and Add Cheese: Stir in salt, black pepper, garlic powder, and Dijon mustard if using. Reduce the heat to low. Gradually add the shredded sharp cheddar and grated Parmesan cheese, stirring continuously until all cheeses melt and the sauce is smooth and velvety.
- Combine Pasta and Sauce: Add the cooked macaroni back into the cheese sauce and gently stir until the pasta is evenly coated. Serve the mac and cheese warm for the best flavor and texture.
Notes
- To make baked mac & cheese, transfer the prepared mixture to a greased baking dish, top with breadcrumbs and extra cheese, then bake at 375°F (190°C) for 20 minutes until golden and bubbly.
- Enhance the dish with mix-ins like cooked bacon, peas, or sautéed spinach for additional flavor and texture.
- Use sharp cheddar for a tangy taste or substitute half with mild cheddar for a creamier option.
