Mac and Cheese

Few dishes bring comfort quite like a warm bowl of Mac and Cheese. Creamy, cheesy, and soul-soothing, this timeless classic has been loved for generations — and for good reason. Each bite delivers tender pasta coated in a velvety, golden cheese sauce that’s rich, flavorful, and utterly satisfying. Whether served as a cozy weeknight meal or the ultimate side dish at family gatherings, homemade mac and cheese is always a crowd-pleaser.

This version is simple, smooth, and perfectly balanced — with just the right touch of sharp cheddar, a hint of mustard powder for depth, and that silky sauce we all crave. Forget the boxed stuff — once you’ve tried this from-scratch version, you’ll never go back.

Ingredients

• 8 oz elbow macaroni
• 2 cups sharp cheddar cheese, grated
• 2 cups whole milk
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 tsp mustard powder
• Salt and pepper to taste

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until just al dente (firm to the bite). Drain and set aside.

2. Make the Roux

In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1–2 minutes, stirring constantly. The mixture should become smooth and slightly golden — this is your roux, the base of the creamy cheese sauce.

3. Add the Milk

Gradually pour in the milk, whisking continuously to avoid lumps. Continue to cook and stir until the mixture thickens and begins to gently bubble — about 5–6 minutes. You should have a smooth, creamy base that coats the back of a spoon.

4. Add Seasoning and Cheese

Stir in the mustard powder, then season with salt and pepper to taste. Reduce the heat to low and add the grated cheddar cheese, one handful at a time, stirring until melted and fully combined. The sauce should be smooth, rich, and velvety.

5. Combine with Pasta

Add the cooked macaroni to the cheese sauce and stir gently until every piece is coated. Taste and adjust seasoning as needed.

6. Serve or Bake (Optional)

For a stovetop version, serve immediately — creamy, cheesy perfection ready in minutes.

If you prefer a baked mac and cheese:

• Preheat the oven to 375°F (190°C).
• Transfer the mac and cheese to a greased baking dish, top with extra cheddar cheese or breadcrumbs, and bake for 20–25 minutes, until bubbly and golden on top.

Tips for Perfect Mac and Cheese

• Use freshly grated cheese: Pre-shredded cheese often contains anti-caking agents that affect melting.
• Warm the milk first: Slightly warm milk blends more smoothly into the roux.
• Choose quality cheese: Sharp cheddar gives bold flavor, but mixing in Gruyère, Monterey Jack, or mozzarella adds creaminess.
• Avoid overcooking: Both the pasta and sauce should stay creamy, not dry or mushy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk to restore creaminess.

Frequently Asked Questions

Q: Can I use other types of cheese?
Yes! Combine cheddar with mozzarella, fontina, or Gruyère for a more complex flavor and smoother melt.

Q: Why did my sauce turn grainy?
This can happen if the sauce overheats or boils after adding the cheese. Keep the heat low and add cheese gradually.

Q: Can I make mac and cheese ahead of time?
Absolutely. Assemble it ahead, refrigerate, and bake just before serving. Add a bit more milk before baking to keep it creamy.

Q: How can I make it extra creamy?
Add a spoonful of cream cheese or a splash of heavy cream to the sauce for extra richness.

Q: What can I serve it with?
Mac and cheese pairs beautifully with fried chicken, roasted vegetables, or a crisp green salad.

Golden, gooey, and comforting, this Mac and Cheese recipe is everything a homemade classic should be — simple, satisfying, and irresistibly cheesy. Whether served fresh from the stove or baked until bubbly, it’s the kind of dish that brings warmth to any meal and comfort to every bite.

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