Macaroni and Cheese
This ultra-creamy homemade macaroni and cheese is the ultimate comfort food — rich, cheesy, and baked until bubbly with a lightly golden top. It’s cozy, nostalgic, and made with simple pantry ingredients, but tastes like something you’d order at your favorite comfort-food spot. Perfect for weeknights, gatherings, or those “I just need carbs and cheese” kind of days.
Ingredients
- 12 oz elbow macaroni or whatever pasta shape makes you happy
- 3 tablespoons butter unsalted is best — we want creamy, not salty chaos
- 3 tablespoons all-purpose flour this is your sauce-thickening BFF
- 2 ½ cups milk whole milk = creamy vibes; I don’t judge if you use 2%
- 2 cups shredded sharp cheddar yes, sharp — it gives that punch we live for
- 1 cup shredded mozzarella for melty, stringy joy
- ½ teaspoon mustard powder optional, but trust me — it wakes up the cheese
- Salt and black pepper season like you mean it!
- A pinch of paprika for color and tiny sass
- Optional: crispy bacon bits caramelized onions, or even roasted veggies for your vibe
Instructions
Cook that pasta like a pro
- Boil your macaroni in salted water until just al dente — yes, just a little bite left because it’ll keep cooking in the oven. Drain, toss with a touch of butter so it doesn’t stick, and set aside. Bonus points if you taste-test a piece or two (or five).
Make the roux — aka the creamy base of your dreams
- In a medium saucepan, melt the butter over medium heat. Once it’s all melty and gorgeous, sprinkle in the flour. Stir it for a minute or two — you want it to smell nutty and smooth. This is your base, babe, your sauce canvas.
Whisk in the milk, slowly now
- Pour in the milk gradually while whisking so you don’t end up with weird lumps. Keep it moving until it thickens just enough to coat the back of a spoon. Sprinkle in mustard powder, a pinch of salt, and some black pepper. Taste — adjust if you’re feeling spicy, salty, or extra cheesy today.
Bring in the cheese
- Turn the heat down to low and toss in your cheddar and mozzarella, half at a time. Stir until it’s all smooth, melty, and glossy. Warning: the temptation to eat straight from the pot is real. Fight it (or don’t — I won’t judge).
Combine pasta and sauce
- Dump your macaroni into the cheesy goodness and stir until every noodle is swimming in sauce. Like, fully covered in love.
Bake for ultimate gooey-top glory
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Pour in the mac and cheese, smooth it out, and sprinkle a little extra cheddar on top for that golden finish. Pop it in the oven for 20–25 minutes until bubbly and slightly golden. Optional: broil for 1–2 minutes at the end for crispy, melty top-level magic.
Let it rest (I know, I know…)
- I get it — you’re hangry and the smell is making you weak. But give it 5–10 minutes before serving. It helps it set, makes it look prettier on the plate, and won’t burn your mouth like mine did the first time I ignored this advice.
Notes
- Shred your own cheese if you can. Pre-shredded works, but freshly shredded melts smoother and gives that extra creamy magic.
- Don’t rush the sauce. Keep the heat low when adding cheese — high heat is how grainy cheese tragedies happen.
- Undercook the pasta slightly. Al dente is key since it finishes cooking in the oven.
- Make it your own. Bacon, caramelized onions, roasted garlic, or even a handful of breadcrumbs on top? Go for it.
- Make-ahead friendly. Assemble, refrigerate up to 24 hours, then bake when ready (add 5–10 extra minutes).
- Freezer tip. Freeze before baking for best texture. Thaw overnight and bake as usual.