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Creamy Macaroni and Cheese

A delightful and comforting dish of elbow macaroni enveloped in a rich cheese sauce, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces elbow macaroni The classic choice; other pasta shapes may be substituted.
Cheese Sauce Base
  • 2 tablespoons butter Adds richness and flavor.
  • 2 tablespoons all-purpose flour For thickening the cheese sauce.
  • 2 cups milk Whole or low-fat work well.
  • 2 cups shredded cheddar cheese Feel free to mix with mozzarella for a creamier texture.
  • 1 teaspoon garlic powder Adds flavor.
  • 1 teaspoon mustard powder Optional; adds depth to the cheese sauce.
  • to taste Salt and pepper
Toppings
  • to taste Topping of your choice Crumbled crackers, breadcrumbs, or fresh herbs.

Method
 

Preparation
  1. Boil a large pot of salted water, add macaroni, and cook according to package instructions until al dente. Drain and set aside.
  2. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until golden.
  3. Gradually pour in the milk while whisking continuously to avoid lumps. Cook until the mixture thickens, about 3-5 minutes.
  4. Stir in the shredded cheddar cheese (and any additional cheese) until melted. Add garlic powder, mustard powder, salt, and pepper to taste.
  5. Fold the cooked macaroni into the cheese sauce until well-coated.
Baking (optional)
  1. Transfer to a greased baking dish. Top with your chosen toppings.
  2. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until golden and bubbly.
Serving
  1. Remove from the oven and let cool slightly before serving.

Notes

For best results, use block cheese for shredding instead of pre-shredded cheese. Store leftovers in an airtight container for 3-5 days, or freeze for up to three months. Reheat in the oven or microwave.