Description
This homemade mac and cheese recipe is rich, creamy, and packed with cheesy flavor. Made with tender pasta and a smooth, velvety cheese sauce, it’s the ultimate comfort food that’s easy to customize and perfect for any occasion.
Ingredients
- Elbow macaroni or other short pasta
- Butter
- All-purpose flour
- Milk
- Heavy cream
- Cheddar cheese
- Mozzarella cheese (optional)
- Parmesan cheese (optional)
- Salt
- Black pepper
- Paprika (optional)
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Melt butter in a large saucepan over medium heat.
- Stir in flour and cook for 1 minute, whisking constantly to form a roux.
- Gradually whisk in milk and heavy cream until smooth.
- Cook, stirring frequently, until the sauce thickens.
- Reduce heat and add shredded cheeses, stirring until melted and smooth.
- Season with salt, black pepper, and paprika if using.
- Add cooked pasta and stir until evenly coated.
- Serve immediately for a stovetop version, or transfer to a baking dish.
- For baked mac and cheese, top with extra cheese and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.
Notes
Use freshly shredded cheese for the smoothest sauce.Avoid high heat to prevent a grainy texture.Add a splash of milk when reheating to restore creaminess.Mix cheeses like Gruyère or Monterey Jack for more depth.Add breadcrumbs on top for a crispy baked version.
