Creamy Mac & Cheese
A rich and velvety mac and cheese recipe that wraps you in warmth and comfort, perfect for any occasion.
Ingredients
Pasta
- 8 ounces Macaroni Pasta Use elbow macaroni for that classic shape or swap with penne for a twist.
Sauce Base
- 4 tablespoons Butter Adds richness; can be substituted with olive oil for a lighter version.
- 1/4 cup All-Purpose Flour Helps thicken the cheese sauce, ensuring it’s creamy.
- 2 cups Milk Whole milk is ideal for creaminess; almond or oat milk works for a dairy-free option.
- 2 cups Cheddar Cheese, shredded A must for that iconic flavor; feel free to mix in Monterey Jack or Gruyere for depth.
- 1 teaspoon Mustard Powder Enhances the cheese flavor beautifully—don’t skip this!
- Salt Balancing the flavors; sea salt is my favorite.
- Black Pepper Freshly cracked adds a wonderful warmth.
Instructions
Cooking the Pasta
- In a large pot, bring salted water to a boil and cook your macaroni according to package instructions until al dente. Drain and set aside.
Making the Roux
- In the same pot, melt the butter over medium heat. Once melted, stir in the flour, whisking continuously for about 1-2 minutes.
Adding Milk
- Gradually whisk in the milk, ensuring there are no lumps. Continue whisking as it simmers gently for about 5 minutes.
Cheese and Seasonings
- Remove from heat and stir in the shredded cheddar, mustard powder, salt, and pepper.
Combining with Pasta
- Finally, add the cooked macaroni to the cheese sauce, stirring until fully coated.
Serving
- Serve warm and enjoy with family and friends.
Notes
Consider adding steamed broccoli or spinach for added nutrition. For an indulgent treat, transfer to a baking dish, top with breadcrumbs and cheese, and bake at 350°F (175°C) for 20 minutes until golden brown.