Indulge in the comforting nostalgia of homemade mac and cheese with this classic recipe. Creamy, cheesy, and oh-so-satisfying, it’s a timeless favorite for any occasion.
Ingredients:
- 8 ounces elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1/4 cup breadcrumbs (optional, for topping)
Directions:
- Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish and set aside.
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes to create a roux.
- Slowly pour in the milk while whisking constantly to avoid lumps. Cook the mixture until it thickens, about 5-7 minutes.
- Reduce the heat to low and stir in the shredded cheddar cheese until fully melted and incorporated into the sauce. Season with salt, black pepper, and paprika, if using. Taste and adjust seasoning as needed.
- Add the cooked macaroni to the cheese sauce and stir until well coated.
- Pour the mac and cheese mixture into the prepared baking dish, spreading it out evenly. If desired, sprinkle breadcrumbs over the top for a crispy topping.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
- Remove from the oven and let it cool for a few minutes before serving. Enjoy the creamy goodness of this homemade mac and cheese as a comforting meal or side dish!
