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Homemade Macaroni and Cheese

Homemade Macaroni and Cheese
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This Homemade Macaroni and Cheese recipe delivers a creamy, cheesy comfort food classic made from simple pantry staples. Ready in under 30 minutes, it features a rich cheese sauce that clings perfectly to elbow macaroni, creating a satisfying and indulgent meal ideal for family dinners or quick gatherings. Easily customizable and cost-effective, it’s a delicious dish everyone will love.

Ingredients

Scale

Pasta

  • 2 cups elbow macaroni

Sauce Base

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups whole milk

Cheese and Seasonings

  • 2 cups sharp cheddar cheese, shredded
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 teaspoon mustard powder (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook 2 cups elbow macaroni according to package instructions until al dente. Drain and set aside, ensuring the pasta holds up well in the sauce without becoming mushy.
  2. Make the Roux: In a large saucepan, melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons all-purpose flour to form a smooth paste. Cook for 1-2 minutes until bubbly and lightly golden to eliminate the raw flour taste and form the base of the sauce.
  3. Add Milk and Thicken: Slowly pour in 2 1/2 cups whole milk while whisking continuously to prevent lumps. Continue whisking until the mixture thickens and coats the back of a spoon, creating a creamy béchamel sauce.
  4. Stir in Cheese and Seasonings: Remove the sauce from heat and add 2 cups shredded sharp cheddar cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and optionally 1/4 teaspoon mustard powder. Stir until the cheese melts fully and the sauce becomes smooth, rich, and glossy.
  5. Combine Pasta and Cheese Sauce: Pour the cheese sauce over the cooked macaroni and gently stir to coat every noodle evenly, resulting in the classic creamy macaroni and cheese texture.
  6. Optional Baking: For a crispy topping, transfer the macaroni and cheese to a baking dish. Sprinkle with extra cheese or breadcrumbs and bake in a preheated oven at 350°F (175°C) for 15-20 minutes until golden and bubbly.

Notes

  • Use fresh, shredded cheese instead of pre-shredded to improve meltiness.
  • Cook pasta slightly under al dente to avoid mushiness when mixed with sauce.
  • Keep whisking the sauce constantly to prevent lumps and ensure a silky texture.
  • Add cheese off heat to prevent grainy sauce texture.
  • Adjust milk quantity to customize sauce thickness to your preference.

Nutrition

Keywords: macaroni and cheese, homemade mac and cheese, creamy pasta, comfort food, cheddar cheese pasta

Find it online: https://ninagourmet.com/homemade-macaroni-and-cheese/