Here’s a classic Good Ole Fashioned Mac and Cheese recipe—rich, creamy, and baked to perfection!
Ingredients:
For the pasta:
• 1 lb elbow macaroni
• 1 tbsp salt (for boiling water)
For the cheese sauce:
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream (or more milk)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika (optional, for a little warmth)
• ½ tsp dry mustard (optional, for flavor depth)
• ½ tsp garlic powder (optional)
• 4 cups shredded sharp cheddar cheese (divided)
• 1 cup shredded mozzarella or gouda (for extra creaminess)
For the topping (optional):
• 1 cup panko breadcrumbs
• 2 tbsp melted butter
Instructions:
1. Cook the Pasta:
• Boil the macaroni in salted water until just al dente (a little firm since it will cook more in the oven).
• Drain and set aside.
2. Make the Cheese Sauce:
• In a large saucepan, melt butter over medium heat.
• Whisk in the flour and cook for about 1-2 minutes until it forms a smooth paste (this is a roux).
• Slowly whisk in the milk and heavy cream, stirring constantly until it thickens (about 3-5 minutes).
• Add salt, pepper, paprika, mustard, and garlic powder.
• Remove from heat and stir in 3 cups of cheddar and 1 cup of mozzarella/gouda until melted.
3. Assemble:
• Mix the cheese sauce with the drained pasta and stir well.
• Pour into a buttered 9×13-inch baking dish.
• Sprinkle the remaining 1 cup of cheddar over the top.
4. Make the Topping (Optional):
• Mix panko breadcrumbs with melted butter and sprinkle over the mac and cheese for a crispy crust.
5. Bake:
• Preheat oven to 375°F (190°C).
• Bake uncovered for 20-25 minutes or until golden and bubbly.
6. Serve & Enjoy!
• Let it cool for a few minutes before serving.
This is pure comfort food at its best! Let me know if you want to add a twist to it—like bacon or jalapeños!