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Mac and Cheese

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A rich and creamy mac and cheese made with tender pasta coated in a velvety cheese sauce. Perfectly comforting, this classic dish can be enjoyed straight from the stovetop or baked until golden and bubbly.

Ingredients

  • 12 oz elbow macaroni
  • 4 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika (optional)
  • 1/2 cup breadcrumbs (optional for topping)

Instructions

  1. Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente. Drain and set aside.
  2. In a large saucepan, melt butter over medium heat. Add flour and whisk constantly for 1–2 minutes to form a roux.
  3. Gradually pour in milk and heavy cream while whisking to prevent lumps. Cook for 5–7 minutes until the mixture thickens.
  4. Reduce heat to low and stir in cheddar and mozzarella cheeses until melted and smooth. Season with salt, pepper, and paprika.
  5. Add the cooked pasta to the cheese sauce and stir until evenly coated.
  6. For baked mac and cheese, transfer to a greased baking dish, top with breadcrumbs and extra cheese, and bake at 350°F (175°C) for 20–25 minutes, until golden and bubbly.
  7. Serve hot and enjoy!

Notes

  • Use freshly shredded cheese for the smoothest sauce.
  • For extra flavor, add a mix of cheeses like Gruyère or gouda.
  • Avoid overheating the sauce to prevent graininess.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
  • Reheat with a splash of milk to restore creaminess.

Nutrition

Find it online: https://thefamilycooking.com/mac-and-cheese-2/