Description
A creamy, comforting homemade mac and cheese recipe featuring a smooth cheese sauce combined with tender elbow macaroni, baked to perfection with a golden cheesy topping. Ideal for a family-friendly meal ready in just 30 minutes.
Ingredients
Scale
Pasta
- 1/2 lb uncooked elbow macaroni (225 g)
Cheese Sauce
- 3 tablespoons butter (43 g)
- 2 tablespoons all-purpose flour (16 g)
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups milk (any kind, 360 ml)
- 3/4 cup half and half (180 ml)
- 2 1/2 cups shredded cheddar cheese (250 g), divided
Instructions
- Preheat and Prepare: Preheat your oven to 325 degrees F (165 degrees C) and lightly grease an 8-inch square or similarly sized baking dish to prevent sticking.
- Cook Pasta: Cook the elbow macaroni according to the package instructions until al dente. Drain well and set aside to cool slightly.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour, salt, and pepper, cooking for about 2 minutes to form a roux. Gradually pour in the milk and half and half while stirring constantly. Continue cooking over medium-low heat for 5-7 minutes until the sauce thickens to a gravy-like consistency. Remove from heat, then stir in 1 cup of shredded cheddar cheese until melted and smooth.
- Combine and Layer: Add the cooked macaroni to the cheese sauce and toss until evenly coated. Pour half of this macaroni mixture into the prepared baking dish, then sprinkle 1/2 cup of shredded cheddar cheese evenly over it. Add the remaining macaroni mixture on top, and finish by sprinkling the last 1 cup of shredded cheese.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, until the cheese topping is melted and slightly golden. Serve warm.
Notes
- Use sharp cheddar cheese for a more pronounced cheese flavor.
- For a creamier mac and cheese, you can add a splash of cream or extra half and half.
- Make sure not to overcook the macaroni; it should be slightly firm to hold texture after baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
