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Macaroni and Cheese

A comforting and creamy macaroni and cheese recipe that combines sharp cheddar and mozzarella for a melty, crowd-pleasing dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta
  • 2 cups elbow macaroni Cook according to package instructions.
Roux
  • 4 tablespoons unsalted butter Melt in a large saucepan.
  • 2 tablespoons all-purpose flour Whisk with melted butter to make a roux.
Cheese
  • 2 cups shredded sharp cheddar cheese Freshly shredded melts best.
  • 1 cup shredded mozzarella cheese For stretchiness.
Béchamel base
  • 2 cups whole milk Use 2% in a pinch.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon mustard powder
Topping (optional)
  • 1/2 cup breadcrumbs Panko gives extra crunch.
  • 2 tablespoons chopped fresh parsley For garnish, optional.

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
  2. In a large saucepan over medium heat, melt the butter.
Making the Sauce
  1. Sprinkle the flour over the melted butter and whisk continuously for about 2 minutes to create a roux.
  2. Slowly pour the whole milk into the roux while whisking constantly until the sauce is smooth and begins to thicken, about 4–6 minutes.
  3. Reduce heat to low and add the shredded cheddar and mozzarella cheese gradually, stirring until melted into a creamy sauce.
  4. Stir in garlic powder, onion powder, mustard powder, and season with salt and pepper to taste.
  5. Fold the cooked macaroni into the cheese sauce until all noodles are coated.
Baking (optional)
  1. Preheat the oven to 350°F (175°C). Transfer the macaroni and cheese into a greased baking dish and sprinkle breadcrumbs evenly over the top.
  2. Bake for 20–25 minutes until the top is golden and the filling is bubbling.
Serving
  1. Remove from the oven, rest for a few minutes, then garnish with chopped parsley and serve.

Notes

Freshly shredded cheese melts smoother than pre-shredded blends. For a lighter version, swap half the milk for unsweetened almond milk and reduce the cheese slightly. Avoid leaving the cooked pasta or cheese sauce at room temperature for more than two hours.