Go Back
Irresistible Creamy Mac and Cheese

Irresistible Creamy Mac and Cheese

Discover the irresistible creamy mac and cheese recipe, a perfect comfort food for chilly evenings and family gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 2 cups Elbow Macaroni can substitute with any short pasta
For the Cheese Sauce
  • 2 cups Sharp Cheddar Cheese can swap for mild cheddar
  • 1 cup Monterey Jack Cheese Gouda is an alternative
  • 2 cups Whole Milk feel free to use regular milk or cream
  • 4 tablespoons Butter can use olive oil for a lighter option
  • ¼ cup All-Purpose Flour consider whole wheat flour for a wholesome twist
  • 1 teaspoon Salt adjust according to dietary requirements
  • ½ teaspoon Black Pepper opt for white pepper if preferred
  • a pinch Nutmeg can omit if you're not a fan
Optional Toppings
  • ¼ cup Breadcrumbs try panko for an extra crisp finish

Equipment

  • medium saucepan
  • Spatula
  • Pot
  • Whisk

Method
 

Cooking Instructions
  1. Boil 2 cups of elbow macaroni in salted water until al dente, about 8-10 minutes. Drain and set aside.
  2. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in ¼ cup of flour until smooth, cooking for about 2 minutes until it turns light golden.
  3. Gradually whisk in 2 cups of whole milk, stirring continuously until it thickens for about 5 minutes.
  4. Lower the heat and add 2 cups of shredded sharp cheddar and 1 cup of Monterey Jack cheese, stirring until melted and smooth.
  5. Add the cooked macaroni to the cheese sauce, mixing thoroughly to coat every piece.
  6. Transfer to bowls or a serving dish, sprinkle with breadcrumbs, and broil lightly until golden before serving.

Notes

For a gourmet flair, add a sprinkle of freshly chopped parsley on top. Ensure to let the mac and cheese sit for a few minutes after cooking for the best texture.