Description
This simple mac and cheese recipe is a comforting classic made with creamy cheddar cheese sauce and tender elbow macaroni. Easy to prepare on the stovetop, it can also be quickly baked for a crunchy, golden breadcrumb topping. Perfect for a cozy weeknight dinner or whenever you need a hearty, cheesy dish.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
Topping (Optional for Baked Version)
- 1/3 cup breadcrumbs
- Extra shredded cheddar cheese for topping
Instructions
- Cook 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 the pasta and set it aside.
- Make Roux: In the same pot, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1–2 minutes until the mixture is golden and bubbly, which helps remove the raw flour taste.
- Add Milk and Cream: Gradually pour in the whole milk while whisking continuously to prevent lumps. Add the heavy cream and continue whisking and cooking the sauce until it thickens, approximately 3–4 minutes.
- Add Cheese and Season: Reduce the heat to low. Add the shredded cheddar cheese in small handfuls, stirring constantly until melted and smooth. Season the sauce with salt, black pepper, and optional garlic powder.
- Combine Pasta and Sauce: Return the cooked macaroni to the pot and stir well to coat the pasta evenly with the cheese sauce.
- Bake (Optional): For a baked version, transfer the mac and cheese to a buttered baking dish. Sprinkle the top with breadcrumbs and extra shredded cheddar cheese. Broil in the oven for 2–3 minutes until the topping is golden brown and bubbly. Serve immediately.
Notes
- Use sharp cheddar cheese for a more pronounced cheesy flavor.
- Do not overcook the macaroni; al dente helps maintain texture after mixing with the sauce.
- For a lighter version, substitute half-and-half for the heavy cream or use reduced-fat milk.
- The baked breadcrumb topping is optional but adds a nice crisp contrast.
- Garlic powder is optional but adds a subtle savory note to the cheese sauce.
- Stir continuously when adding milk and cream to avoid lumps in the sauce.
