Here’s a simple and satisfying macaroni and cheese recipe:
🧀🍝 Classic Macaroni and Cheese
📝 Ingredients (Serves 4–6):
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8 oz (about 2 cups) elbow macaroni (or any small pasta)
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups milk (whole milk is best)
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2 cups shredded cheddar cheese (or a mix: cheddar, Monterey Jack, mozzarella)
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½ tsp salt
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¼ tsp black pepper
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Optional: ½ tsp mustard powder, pinch of cayenne, or dash of hot sauce for flavor
👨🍳 Instructions:
1. Cook Pasta:
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Boil macaroni in salted water until al dente, then drain and set aside.
2. Make the Roux:
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In a saucepan, melt butter over medium heat.
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Whisk in flour and cook for 1–2 minutes, stirring constantly (don’t brown it).
3. Add Milk & Make Sauce:
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Slowly whisk in milk and cook until thickened (about 5–6 minutes).
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Stir in salt, pepper, and any optional seasonings.
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Remove from heat and stir in shredded cheese until melted and smooth.
4. Combine:
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Mix cheese sauce with cooked pasta.
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Serve immediately for creamy stovetop mac and cheese.
🔄 Optional Baked Version:
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Transfer the sauced macaroni to a greased baking dish.
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Top with extra cheese or a breadcrumb mixture (1/2 cup breadcrumbs mixed with 1 tbsp melted butter).
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Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden.
✅ Add-Ins:
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Bacon, ham, or grilled chicken
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Broccoli, peas, or spinach
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Buffalo sauce or hot sauce for a spicy kick
Want a vegan, gluten-free, or one-pot version? Let me know — I can tailor it to your preferences!
