Description
The ultimate mac and cheese recipe with a creamy cheese sauce and a blend of sharp cheddar and mozzarella, baked to golden perfection.
Ingredients
Scale
- 8 ounces (2 cups) elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon paprika (optional)
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley or chives, chopped (optional)
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. Reserve 1/2 cup of pasta water before draining.
- Prepare the cheese sauce: In a saucepan, melt the unsalted butter. Whisk in the flour to create a roux and cook for 1-2 minutes. Gradually add the milk, whisking until thickened, then stir in the cheeses until melted. Season with salt, pepper, garlic powder, and paprika.
- Combine pasta and cheese sauce: In a large bowl, mix the drained pasta with the cheese sauce, adding reserved pasta water if too thick.
- Bake: Preheat the oven to 350°F (175°C). Transfer the mixture to a greased baking dish, sprinkle Parmesan on top, and bake for 20-25 minutes until golden.
- Serve and garnish: Let cool slightly before serving. Garnish with chopped parsley or chives.
Notes
Feel free to customize with additional ingredients like bacon or veggies. Leftovers reheat well and can be frozen.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg