Description
Classic Creamy Mac and Cheese Recipe
Ingredients
For the Pasta:
2 cups elbow macaroni (or pasta of your choice)
Water for boiling
Salt
For the Cheese Sauce:
3 tbsp butter
3 tbsp all-purpose flour
2 cups whole milk
1/2 tsp salt
1/4 tsp black pepper
2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella (for extra gooeyness)
For the Topping (Optional):
1/2 cup grated Parmesan cheese
1/4 cup breadcrumbs
Instructions
Step 1: Cook the Pasta
Boil water in a large pot and add a generous pinch of salt.
Add macaroni and cook according to package instructions (8-10 minutes). Drain and set aside.
Step 2: Prepare the Cheese Sauce
In a saucepan over medium heat, melt butter.
Whisk in flour and cook for 1-2 minutes to form a roux (it should look golden).
Gradually add milk, whisking constantly to avoid lumps. Bring to a gentle simmer.
Season with salt and black pepper.
Reduce heat to low and stir in shredded cheddar and mozzarella cheese until fully melted.
Step 3: Combine and Bake (Optional)
Preheat your oven to 375°F (190°C).
Mix cooked macaroni with the cheese sauce until well coated. Transfer to a baking dish.
For the topping, mix breadcrumbs with Parmesan cheese and sprinkle on top.
Bake for 15-20 minutes until the top is golden and bubbly.
Step 4: Serve and Enjoy
Scoop generous servings while it’s hot and gooey.
Pair with your favorite side dish or enjoy it as the main course.
Indulge in cheesy perfection!
Pro Tips:
For a smoky flavor, add a dash of smoked paprika.
Experiment with different cheeses like Gruyère or Monterey Jack for a unique twist.
Your perfect comfort food awaits!
Step-by-Step Guide
Follow this detailed guide for foolproof creamy mac and cheese. First, always salt your pasta water generously—it should taste like the sea. While the pasta cooks, begin your roux. Melt the butter over medium heat until it stops foaming, then whisk in the flour. Cook this mixture for a full 90 seconds to cook out the raw flour taste. When adding the milk, ensure it is cold or at room temperature and add it in a slow, steady stream while whisking vigorously. This is the key to a lump-free béchamel. Once simmering, remove the sauce from the heat before adding your cheeses. This prevents the sauce from breaking. Stir in the cheeses until just melted, then immediately combine with the drained pasta.
Serving Suggestions
This classic dish is incredibly versatile. For a comforting meal, serve it as the main event alongside a crisp green salad with a tangy vinaigrette to cut through the richness. It also pairs beautifully with simple roasted vegetables like broccoli or Brussels sprouts. For a crowd-pleasing potluck contribution, double the recipe and keep it warm in a slow cooker on the “low” setting. For a gourmet touch, top individual servings with crispy fried shallots, chopped fresh chives, or a drizzle of truffle oil.
How-to Summary
To summarize: Cook pasta in salted water. Create a roux with butter and flour. Whisk in milk to make a béchamel sauce, then season. Off the heat, stir in cheeses until melted. Combine sauce with pasta. For a baked version, top with breadcrumbs and Parmesan and bake at 375°F until golden.
Frequently Asked Questions
Can I make this recipe ahead of time? Yes. Assemble the mac and cheese (without baking) and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before baking, and you may need to add 5-10 minutes to the bake time.
Why is my cheese sauce grainy? Graininess often occurs from overheating. Always add cheese off the direct heat and use freshly shredded cheese, as pre-shredded bags contain anti-caking agents that can hinder smooth melting.
Can I use different types of pasta? Absolutely. Cavatappi, shells, or penne are excellent choices as their shapes hold the sauce well. Avoid long, thin pastas like spaghetti.
How can I make it creamier without baking? For a stovetop-only version, simply combine the sauce and pasta and serve immediately. The sauce will be at its creamiest before the oven evaporates some moisture.
How do I reheat leftovers without drying them out? Reheat gently in a saucepan over low heat with a small splash of milk, stirring frequently. You can also microwave it in 30-second intervals with a damp paper towel over the bowl.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook pasta just to al dente. It will continue to cook in the oven, preventing a mushy final dish.
- Rushing the Roux: Do not skip cooking the flour and butter mixture. An undercooked roux will taste pasty.
- Adding Cheese to High Heat: High heat can cause the cheese’s fats to separate. Always melt cheese into the sauce over low or residual heat.
- Using Only One Cheese: Using only cheddar can make the sauce greasy. Combining a sharp cheddar (for flavor) with a great melter like mozzarella or Gruyère creates the perfect texture.
Conclusion
Mastering this classic creamy mac and cheese is about technique: a properly cooked roux, a lump-free béchamel, and gentle cheese incorporation. Whether served straight from the pot for ultimate creaminess or baked for a crispy, golden finish, this recipe provides a dependable foundation for endless customization. It’s more than just a side dish; it’s the ultimate comfort food that, once perfected, becomes a cherished staple in your culinary repertoire.