🧀 Good Ole Fashion Mac and Cheese
🍽️ Serves: 6–8
⏱️ Prep Time: 15 min | Cook Time: 25–30 min
🧂 Ingredients
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1 lb (450g) elbow macaroni (or cavatappi)
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4 tbsp (1/4 cup) butter
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1/4 cup all-purpose flour
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3 cups whole milk, warmed
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1 cup heavy cream (or use all milk for lighter version)
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3 cups sharp cheddar cheese, shredded
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1 cup mozzarella or Monterey Jack, shredded (for meltiness)
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Salt and pepper, to taste
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1/2 tsp dry mustard (optional, adds depth)
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1/4 tsp paprika (optional)
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Optional topping: 1/2 cup breadcrumbs + 1 tbsp melted butter
🧑🍳 Instructions
1. Preheat and Cook Pasta
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Preheat oven to 350°F (175°C).
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Boil macaroni in salted water until just al dente (firm to the bite). Drain and set aside.
2. Make the Roux
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In a large saucepan, melt butter over medium heat.
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Whisk in the flour and cook 1–2 minutes until lightly golden and bubbling (this is your roux).
3. Add Milk and Cheese
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Slowly whisk in warm milk and cream. Keep stirring until smooth and thickened (about 5–7 minutes).
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Stir in dry mustard, paprika, salt, and pepper.
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Add shredded cheese, one handful at a time, until melted and smooth.
4. Combine and Bake
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Add drained pasta to the cheese sauce. Stir to coat evenly.
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Pour into a buttered 9×13-inch baking dish.
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(Optional) Sprinkle breadcrumbs mixed with melted butter on top for a crispy crust.
5. Bake
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Bake uncovered for 25–30 minutes, or until golden and bubbling around the edges.
🔄 Variations (Optional)
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Add cooked bacon, ham, or sautéed onions for extra richness.
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For spicy mac: stir in a pinch of cayenne or chopped jalapeños.
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Use a combo of cheeses: Gruyère, gouda, or fontina for gourmet flavor.
🥄 Tip:
Let it sit for 5–10 minutes before serving — the sauce thickens slightly and coats the noodles better.
Would you like a stovetop-only version, a Southern-style baked version with eggs, or something kid-friendly and quick?