Description
This creamy mac and cheese is comfort food at its best, combining pasta and cheese for a rich, indulgent dish.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat. Once melted, add in the flour and stir continuously for about 1 minute until it forms a paste.
- Gradually whisk in the milk, ensuring there are no lumps. Keep stirring until the mixture thickens, around 5-7 minutes.
- Remove the pot from heat and stir in the shredded cheddar cheese until melted and smooth.
- Add salt, pepper, and paprika (if using) to the cheese sauce.
- Combine the cooked macaroni with the cheese sauce, stirring until the pasta is well coated.
- Serve immediately, or you can bake it for a crispy top. If baking, pour into a greased baking dish, sprinkle with extra cheese, and bake at 350°F (175°C) for about 20 minutes.
Notes
For a crispy top, consider baking the mac and cheese with extra cheese on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg