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–+ servings

Homemade Mac and Cheese

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A warm, creamy bowl of homemade mac and cheese that's perfect for any occasion, packed with bold flavors and a nostalgic touch.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and dairy
  • 8 oz elbow macaroni pasta
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cups milk
  • 1/4 cup unsalted butter
Seasoning and thickening
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
Optional toppings
  • 1/2 cup breadcrumbs for topping Optional: breadcrumbs mixed with 2 tbsp melted butter.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cook the macaroni according to the package directions. Drain well and set aside.
Making the Cheese Sauce
  1. In a medium saucepan over medium heat, melt the butter.
  2. Once melted, stir in the flour to form a roux. Cook, stirring constantly, for about 1-2 minutes until the mixture is smooth.
  3. Gradually whisk in the milk, ensuring no lumps form. Continue cooking and stirring until the mixture thickens slightly and begins to bubble.
  4. Lower the heat and add the cheddar and Parmesan cheese into the saucepan. Stir until the cheeses are completely melted and the sauce is creamy.
  5. Add salt, black pepper, and paprika to the cheese sauce and stir well.
Combining and Baking
  1. Combine the cooked macaroni with the cheese sauce, mixing until all pasta is well-coated.
  2. Transfer the mac and cheese into a greased baking dish.
  3. If you’re feeling adventurous, sprinkle breadcrumbs over the top for a crunchy topping.
  4. Bake for 20-25 minutes, until the top is golden brown and the sauce is bubbling.
  5. Remove from the oven, let it rest for a few minutes, then serve warm.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 46gProtein: 24gFat: 25gSaturated Fat: 15gSodium: 700mgFiber: 2gSugar: 5g

Notes

For an even creamier texture, consider using a mix of cheeses like Gruyère or mozzarella. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
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