Classic Mac and Cheese Recipe

Servings: 4–6
Prep Time: 10 mins
Cook Time: 25 mins

🧀 Ingredients:

For the pasta:

• 1 lb (450g) elbow macaroni
• Salt (for boiling water)

For the cheese sauce:

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk (warm)
• 1 cup heavy cream (optional for extra creaminess)
• 2 tsp Dijon mustard (optional, but adds flavor)
• 1/2 tsp garlic powder (optional)
• Salt and pepper to taste
• 2 1/2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella or Gruyère (for meltiness)
• 1/2 cup grated Parmesan (for flavor depth)

Optional topping:

• 1/2 cup breadcrumbs (panko or regular)
• 1 tbsp butter, melted

🥣 Instructions:

1. Boil the pasta:
   • Cook the macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
2. Make the roux:
   • In the same pot, melt butter over medium heat. Stir in flour and cook, whisking constantly, for about 1–2 minutes (to cook off the raw flour taste).
3. Add milk & cream:
   • Slowly whisk in the warm milk and cream. Keep whisking to avoid lumps. Bring to a gentle simmer until thickened (about 5–7 minutes).
4. Season and cheese it up:
   • Stir in Dijon mustard, garlic powder, salt, and pepper. Add cheddar, mozzarella, and Parmesan gradually, stirring until fully melted and smooth.
5. Combine with pasta:
   • Add the cooked macaroni into the sauce and stir to coat evenly.
6. (Optional) Bake it:
   • Preheat oven to 375°F (190°C).
   • Pour mac and cheese into a buttered baking dish.
   • Mix breadcrumbs with melted butter and sprinkle over the top.
   • Bake uncovered for 15–20 minutes until golden and bubbling.

🔁 Variations:

• Add cooked bacon, sautéed onions, or roasted jalapeños for extra flavor.
• Use smoked gouda, fontina, or pepper jack for fun cheese twists.