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Classic Mac and Cheese

A creamy and cozy mac and cheese that makes you feel at home, using simple ingredients for a rich and comforting dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 ounces Elbow macaroni or small shells
  • Salt for the pasta water Season generously
Sauce
  • 4 tablespoons Unsalted butter For the roux
  • 3 tablespoons All purpose flour For thickening the sauce
  • 2 cups Whole milk Main liquid for sauce
  • 1 cup Heavy cream Optional for extra richness
Cheeses
  • 2 cups Sharp cheddar, freshly grated Use block cheddar for better melting
  • 1 cup Gruyere or Monterey Jack, freshly grated For added flavor and melting quality
Seasonings
  • 1 teaspoon Dijon mustard Enhances cheese flavor
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • Black pepper To taste
  • Paprika or cayenne Optional for extra warmth
Toppings
  • Panko or buttery breadcrumbs Optional for topping, adds crunch
  • Parmesan for the top Optional, enhances flavor

Method
 

Preparation
  1. Cook the pasta according to package instructions in salted water until al dente.
  2. In a saucepan, melt the butter over medium heat and whisk in the flour for about 1 minute.
  3. Gradually add the milk while whisking continuously until the mixture thickens.
  4. Once thickened, reduce heat and stir in the cheese until melted and smooth.
  5. Add the mustard, garlic powder, onion powder, black pepper, and optional paprika or cayenne to the cheese sauce.
Assembly
  1. Combine the cooked pasta with the cheese sauce in a large bowl.
  2. If using, sprinkle panko and parmesan on top.
Baking
  1. Transfer the mixture to a greased baking dish and bake at 350°F (175°C) for about 15-20 minutes or until bubbly and golden.

Notes

Cool leftovers in shallow containers. Store in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently, adding a splash of milk if necessary.