Description

Creamy Mac and Cheese is a classic comfort food featuring perfectly cooked elbow macaroni enveloped in a luscious, smooth cheddar cheese sauce. This recipe combines simple pantry staples like butter, flour, milk, and sharp cheddar cheese to create a rich, velvety dish that satisfies both kids and adults. It’s quick to prepare and easily customizable, making it perfect for quick weeknight dinners or special occasions. Enjoy a warm, cheesy hug in food form!

Ingredients

Scale

Pasta

2 cups elbow macaroni

Cheese Sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour (or gluten-free flour blend for gluten-free version)
2 ½ cups whole milk
2 cups sharp cheddar cheese, shredded (preferably freshly grated)
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon mustard powder (optional)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil, then add the elbow macaroni. Cook until just al dente—firm but tender—as it will cook further when combined with the cheese sauce. Drain and set aside.
Make the Roux: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes until it forms a smooth paste and lightly bubbles. This forms the base to thicken the cheese sauce without lumps.
Add Milk and Seasonings: Gradually pour in the milk, whisking constantly to maintain a smooth, lump-free sauce. Stir in salt, pepper, and mustard powder if using. Cook until the sauce thickens enough to coat the back of a spoon.
Melt the Cheese: Reduce heat to low and stir in the shredded cheddar cheese until fully melted and glossy. Taste and adjust seasoning as needed. This step creates that signature creamy texture.
Combine Pasta and Cheese Sauce: Pour the cheese sauce over the cooked macaroni and gently stir to coat every piece evenly. Serve immediately for the creamiest texture or prepare for baking as desired.

Notes

Use freshly grated cheese instead of pre-shredded to avoid grainy sauce caused by anti-caking agents.
Do not overcook pasta; al dente ensures the macaroni holds shape after adding cheese sauce.
Slowly adding milk while whisking prevents lumps in the béchamel base.
Keep heat low when melting cheese to prevent sauce separation.
Stir gently to maintain smooth texture and keep pasta intact.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop (optional baking)
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 400
Sugar: 6g
Sodium: 600mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 18g
Cholesterol: 55mg