Creamy Macaroni and Cheese (Printable)
Tender pasta coated in a rich, smooth cheese sauce for hearty and comforting dinners.
# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1/2 cup heavy cream
06 - 2 cups sharp cheddar cheese, grated
07 - 1/2 cup Gruyère or mozzarella cheese, grated
08 - 1/2 tsp salt
09 - 1/2 tsp black pepper
10 - 1/2 tsp mustard powder (optional)
11 - 1/4 tsp paprika (optional)
→ Topping (optional)
12 - 1/4 cup panko breadcrumbs
13 - 2 tbsp grated Parmesan cheese
14 - 1 tbsp melted butter
# Directions:
01 - Preheat the oven to 350°F if baking with a topping.
02 - Boil elbow macaroni in salted water until al dente. Drain and set aside.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes until lightly golden, stirring constantly.
04 - Gradually whisk in milk and heavy cream, avoiding lumps. Simmer gently until sauce thickens, about 3–5 minutes.
05 - Reduce heat to low, stir in sharp cheddar and Gruyère until melted and smooth. Season with salt, pepper, mustard powder, and paprika as desired.
06 - Add cooked macaroni to cheese sauce, stirring to coat evenly.
07 - Transfer mixture to a greased baking dish. Mix panko, Parmesan, and melted butter; sprinkle over pasta. Bake uncovered for 15–20 minutes until golden and bubbly.
08 - Serve hot, garnished with fresh herbs if desired.
# Expert Advice:
01 -
- The sauce is velvety smooth, like a secret recipe passed down between close friends
- It’s comfort food that never fails to bring smiles and satisfied sighs
02 -
- Whisking in the milk and cream slowly is key to avoiding lumps and achieving that perfect smooth sauce
- Using freshly grated cheese melts better and tastes far superior to pre-shredded options
03 -
- Always use room temperature milk and cream for the smoothest sauce
- Grate cheeses yourself for elasticity and flavor that pre-shredded can’t match