Macaroni and cheese
Classic macaroni and cheese is a creamy, cheesy comfort food that is easy to make and sure to please both kids and adults alike. This recipe features a rich cheese sauce that coats the pasta perfectly, making it a delightful dish for any occasion.
Equipment
- 1 Large pot
- 1 Colander
- 1 Medium saucepan
- 1 Whisk
- 1 Wooden spoon
- 1 Baking dish optional for baked version
Ingredients
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk whole or 2%
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- ½ cup breadcrumbs optional for baked version
Instructions
- Fill a large pot with water and bring it to a boil over high heat. Add a generous pinch of salt.
- Add the elbow macaroni to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain the pasta in a colander and set aside.
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux, cooking for about 1 minute until golden.
- Gradually add the milk while whisking continuously to prevent lumps. Keep whisking until the mixture thickens, about 4-5 minutes.
- Stir in the garlic powder, onion powder, and a pinch of salt and pepper. Once the sauce has thickened, remove from heat and stir in the shredded cheddar cheese until melted and smooth.
- Add the drained macaroni to the cheese sauce, mixing well until the pasta is fully coated.
- If preparing the baked version, preheat your oven to 350°F (175°C), transfer the macaroni and cheese mixture to a baking dish, sprinkle breadcrumbs evenly over the top and bake for 15-20 minutes until golden and bubbly.
- Serve immediately, whether baked or not, allowing time to cool slightly if baked.
Notes
To add extra flavor, consider mixing in cooked bacon, broccoli, or other vegetables. For a spicier version, add some cayenne pepper or use pepper jack cheese. You can store leftovers in the refrigerator for up to 3 days. Reheat in the microwave or oven.