Classic Macaroni and Cheese
A simple and creamy homemade macaroni and cheese recipe perfect for any occasion.
Ingredients
Pasta
- 0.5 pound Elbow macaroni
Cheese Sauce
- 0.25 cup Unsalted butter
- 0.25 cup All-purpose flour
- 2.5 cups Milk whole milk recommended
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded Gruyere cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta and set aside.
Make the Cheese Sauce
- In the same pot (or a saucepan), melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (roux).
- Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue to cook and stir until the sauce thickens and coats the back of a spoon.
- Remove the pot from the heat. Stir in the shredded cheddar cheese and Gruyere cheese until completely melted and smooth. Season with salt, pepper, and paprika.
Combine and Serve
- Add the cooked pasta to the cheese sauce and stir until well combined and the pasta is evenly coated.
- Serve immediately. Optional: top with extra cheese or breadcrumbs.
Notes
For an extra creamy texture, use whole milk. You can also add other cheeses like Monterey Jack or Colby for a different flavor profile.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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