Classic Creamy Baked Mac & Cheese
Ingredients (Serves 4–6):
2 cups elbow macaroni
3 tbsp butter
3 tbsp all-purpose flour
2 cups milk (whole milk is best)
2 cups shredded cheddar cheese
½ tsp salt
¼ tsp black pepper
½ tsp paprika (optional)
½ cup breadcrumbs (optional, for topping)
Instructions:
Cook the pasta: Boil macaroni in salted water according to package directions until al dente. Drain and set aside.
Make the cheese sauce:
In a medium saucepan, melt butter over medium heat.
Stir in flour and cook for 1–2 minutes to form a roux.
Gradually whisk in milk until smooth.
Cook for 4–5 minutes, stirring frequently, until sauce thickens.
Remove from heat and stir in shredded cheese, salt, and pepper until creamy.
Combine pasta and sauce: Pour the cheese sauce over the cooked macaroni and stir until evenly coated.
Bake (optional, for a golden top):
Preheat oven to 350°F (175°C).
Transfer macaroni and cheese to a greased baking dish.
Sprinkle breadcrumbs and a little extra cheese on top.
Bake for 20–25 minutes until bubbly and golden.
Serve: Let cool for a few minutes, then serve warm.
This recipe has that “classic, you’ve had it at grandma’s house” feel—it’s rich, creamy, and exactly the kind of dish that makes people go “wow, this takes me back!”
If you want, I can also give you a super-secret 1950s version with a crunchy golden crust that really screams “from way back.”
