Macaroni and Cheese
A rich and creamy macaroni and cheese recipe that brings comfort and nostalgia to every table with its irresistible cheesy goodness.
Ingredients
Pasta
- 8 oz elbow macaroni Classic and fun; cook until al dente.
Cheese Sauce
- 2 cups sharp cheddar cheese, shredded Freshly shredded for best melt.
- 2 cups whole milk Can substitute some with cream for extra richness.
- 4 tbsp unsalted butter Best for control of seasoning.
- 2 tbsp all-purpose flour Thickening agent for the cheese sauce.
Topping
- 1 cup panko bread crumbs For a crispy topping; can toast for extra crunch.
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente (about 7-8 minutes). Drain and set aside.
Make the Roux
- In a saucepan over medium heat, melt the butter until bubbling. Whisk in the flour until smooth and cook for about 1 minute.
Add Milk
- Gradually pour in the milk while whisking constantly until the mixture thickens slightly.
Add Cheese
- Remove from heat and stir in the shredded cheddar cheese until melted and combined.
Combine Pasta and Sauce
- Mix the cooked macaroni into the cheese sauce until well coated.
Bake
- Transfer to a greased baking dish, top with panko crumbs, and bake at 350°F (175°C) for 20-25 minutes until golden and bubbling.
Notes
For creamier sauce, replace some milk with heavy cream. Use freshly shredded cheese for best texture. Can customize with spices or extra ingredients.