Homemade Mac and Cheese
Creamy baked mac and cheese with a silky cheddar sauce and a lightly crisp top—simple pantry staples, big comfort.
Equipment
- Large pot
- Medium saucepan
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Baking dish (8x8-inch)
- Colander
- Oven mitts
Ingredients
- 2 cups elbow macaroni (dry) or rotini/cavatappi
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk whole milk preferred
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground mustard
- extra shredded cheese for topping, optional
- bacon bits, hot sauce, green onions, parsley optional garnishes
Instructions
- Cook macaroni in salted boiling water until just tender; drain.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute for a roux.
- Slowly whisk in milk; cook, stirring, until thickened and smooth.
- Season with salt, pepper, and ground mustard. Stir in shredded cheddar until melted.
- Combine macaroni with cheese sauce. Transfer to a baking dish, top with extra cheese if desired.
- Bake at 350°F (177°C) for about 20 minutes until bubbly and lightly browned on top.
Notes
Add a buttered breadcrumb topping for extra crunch. Prep ahead and reheat with a splash of milk to keep it creamy.
Nutrition
Calories: 430kcal | Protein: 18g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 600mg