Here’s a classic, creamy, oven-baked Mac and Cheese recipe — rich, cheesy, and perfect for family dinners, potlucks, or comforting leftovers.
🧀 Classic Baked Mac and Cheese
Ingredients:
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8 oz elbow macaroni (or any small pasta)
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2 cups shredded sharp cheddar cheese
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1 cup shredded mozzarella (or Monterey Jack, Gruyère, or your favorite blend)
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2 cups whole milk
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2 tbsp unsalted butter
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2 tbsp all-purpose flour
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1/2 tsp salt
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1/2 tsp garlic powder (optional)
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1/4 tsp black pepper
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1/4 tsp paprika or mustard powder (optional, for depth)
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1/2 cup breadcrumbs (for topping, optional)
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2 tbsp melted butter (if using breadcrumbs)
🔪 Instructions:
1. Cook the Pasta:
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Boil pasta in salted water until just al dente (about 1 minute less than package directions).
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Drain and set aside.
2. Make the Cheese Sauce (Roux-Based):
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In a saucepan, melt 2 tbsp butter over medium heat.
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Stir in 2 tbsp flour and whisk constantly for 1–2 minutes to form a roux (should look like wet sand).
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Slowly whisk in milk, stirring until smooth.
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Bring to a gentle simmer and cook 3–4 minutes until thickened.
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Stir in salt, pepper, and optional seasonings.
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Remove from heat and stir in cheddar and mozzarella until melted and smooth.
3. Combine Pasta & Sauce:
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Pour sauce over cooked pasta and stir to coat evenly.
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Transfer to a greased 2-quart baking dish.
4. Add Topping (Optional):
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Mix breadcrumbs with 2 tbsp melted butter.
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Sprinkle evenly over the top.
5. Bake:
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Bake at 350°F (175°C) for 20–25 minutes, or until bubbling and lightly golden on top.
📝 Variations:
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Creamier version: Add 1/2 cup cream cheese or a splash of heavy cream to the sauce.
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Extra cheesy: Mix in a third cheese like Fontina, Havarti, or Gouda.
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One-pot method: Combine cheese sauce and pasta in an oven-safe skillet and bake directly in that.
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Spicy twist: Add diced jalapeños, cayenne, or a pinch of chili flakes.