Creamy Macaroni and Cheese

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes (stovetop) or 45 minutes (if baked)

Ingredients

• 8 oz (225g) elbow macaroni (or short pasta like cavatappi or shells)
• 2 cups shredded sharp cheddar cheese (for a bold flavor)
• 1 cup shredded mozzarella cheese (for creaminess)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk (use 2% for a lighter option)
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper (freshly ground is best)
• ¼ teaspoon paprika (optional, for a smoky touch)
• ½ cup breadcrumbs (optional, for a crunchy baked topping)
• 1 tablespoon melted butter (optional, for the breadcrumb topping)

Step-by-Step Instructions

Step 1: Prepare the Ingredients

• Shred the Cheese: Use a box grater to shred 2 cups of sharp cheddar and 1 cup of mozzarella from blocks of cheese. Avoid pre-shredded cheese, as it has additives that can make the sauce less smooth. Set the cheese aside in a bowl.
• Measure the Pasta: Weigh or measure out 8 oz of elbow macaroni (about 2 cups if using a measuring cup). Place it in a bowl or keep it ready near the stove.
• Warm the Milk (Optional): Pour 2 cups of milk into a microwave-safe container and heat it for 1-2 minutes until warm (not hot). This helps the sauce come together smoothly, but you can skip this step if you’re short on time.

Step 2: Cook the Pasta

1. Boil Water: Fill a large pot with 4-6 quarts of water and set it over high heat. Add 1 tablespoon of salt to the water to flavor the pasta as it cooks. Bring it to a rolling boil.
2. Add the Pasta: Once the water is boiling, pour in the elbow macaroni. Stir it immediately to prevent sticking.
3. Cook to Al Dente: Check the package for cooking time (usually 6-8 minutes). Set a timer for 1 minute less than the package suggests for al dente (e.g., if it says 7 minutes, cook for 6). Stir occasionally to keep the pasta moving.
4. Test the Texture: Taste a piece of pasta. It should be tender but still have a slight bite. If it’s ready, move to the next step.
5. Drain the Pasta: Pour the pasta into a colander to drain the water. Don’t rinse it—the starch on the surface helps the sauce stick. Set the pasta aside.

Step 3: Make the Cheese Sauce

1. Melt the Butter: In a large saucepan or deep skillet, place 2 tablespoons of unsalted butter over medium heat. Let it melt completely until it starts to bubble slightly (about 1 minute).
2. Make a Roux: Add 2 tablespoons of flour to the melted butter. Whisk constantly with a wire whisk for 1-2 minutes. The mixture should turn smooth and light golden—this cooks out the raw flour taste.
3. Add the Milk: Slowly pour in the 2 cups of milk, whisking the entire time to avoid lumps. Keep whisking as the mixture thickens, which takes about 3-5 minutes. You’ll know it’s ready when it’s smooth and thick enough to coat the back of a spoon.
4. Season It: Stir in ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon paprika (if using). Mix well with a spoon or whisk.
5. Add the Cheese: Take the saucepan off the heat (this prevents the cheese from getting grainy). Gradually add the shredded cheddar and mozzarella, a handful at a time, stirring with a spoon until each batch melts completely. Keep stirring until the sauce is smooth and creamy. If it’s too thick, add a tablespoon of milk and stir.

Step 4: Combine Pasta and Sauce

1. Mix Together: Add the drained macaroni to the cheese sauce in the saucepan. Use a large spoon or spatula to gently fold the pasta into the sauce, making sure every piece is coated evenly.
2. Check Consistency: If the mixture looks too thick, stir in an extra tablespoon or two of milk until it’s creamy enough for your liking.
3. Taste Test: Take a small spoonful and taste it. Add more salt or pepper if it needs a flavor boost. Stir well after adjusting.

Step 5: Serve or Bake (Optional)

• For Stovetop Version: If you want creamy mac and cheese right away, scoop it into bowls and serve hot. It’s ready to enjoy!
• For Baked Version: If you like a crispy top, follow these extra steps:
  1. Preheat the Oven: Turn your oven to 350°F (175°C) and let it heat up while you prepare.
  2. Prep the Dish: Lightly grease a 9×9-inch baking dish (or similar size) with butter or cooking spray so the mac and cheese doesn’t stick.
  3. Transfer the Mixture: Pour the mac and cheese from the saucepan into the baking dish. Spread it out evenly with a spoon.
  4. Make the Topping: In a small bowl, mix ½ cup breadcrumbs with 1 tablespoon melted butter. Stir until the crumbs are coated. Sprinkle this evenly over the top of the mac and cheese.
  5. Bake It: Place the dish in the oven and bake for 20-25 minutes. Check for a golden-brown topping and bubbling edges—that’s when it’s done.
  6. Cool Slightly: Take it out of the oven and let it sit for 5 minutes. This helps the sauce thicken a bit before serving.

Serving Ideas

• Serve with a simple green salad or steamed broccoli to balance the richness.
• Add cooked bacon bits, diced ham, or sautéed spinach for extra flavor.
• Pair with garlic bread for a hearty meal.

Tips for Success

• Cheese Tip: Shred your own cheese for the smoothest sauce. Try mixing in Gruyère or Monterey Jack for a twist.
• Pasta Tip: Don’t overcook the pasta—it’ll soften more in the sauce or oven.
• Creamy Sauce: If the sauce gets lumpy, whisk in a little hot milk or water to smooth it out.