Mac and Cheese

Mac and cheese was the first dish I made that made my little cousins go back for seconds then thirds and honestly I took that as a big win. I had just started experimenting with baked versions and the moment I pulled that golden bubbly casserole out of the oven the smell alone brought everyone to the table.

It’s now one of my most comforting go-to meals because it’s creamy cheesy and totally satisfying. Whether I’m making it for a holiday spread or just an easy weeknight dinner this mac and cheese never fails to impress with its ultra-smooth sauce and perfectly baked top.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Elbow macaroni – The pasta classic that holds the creamy cheese sauce beautifully
• Butter – Used to start the roux and add richness to the base
• All-purpose flour – Helps thicken the sauce to a silky consistency
• Milk – The liquid foundation that brings it all together
• Heavy cream – Adds extra creaminess and body
• Cheddar cheese – Sharp and melty this is the signature flavor
• Mozzarella cheese – For stretch and gooeyness
• Parmesan cheese – Gives a salty nutty boost and depth
• Salt and pepper – Essential for bringing out the flavor
• Ground mustard – Optional but adds a tangy kick and rounds out the cheese flavor

Tools You’ll Need

• Large pot – To boil the pasta
• Saucepan – To make the cheese sauce from scratch
• Whisk – Helps prevent lumps in the roux and sauce
• Measuring cups and spoons – To keep everything balanced
• Wooden spoon or spatula – For stirring the cheese sauce and combining it with pasta
• Baking dish – If you’re baking it for a golden crust on top
• Oven – For that perfectly browned cheesy finish
• Grater – If you’re shredding your own cheese for the freshest flavor

Instructions

Step 1:

I start by preheating the oven to 375°F if I’m baking the mac and cheese and I grease my baking dish to avoid sticking.

Step 2:

In a large pot I cook the elbow macaroni according to package instructions until al dente then drain and set it aside.

Step 3:

In a saucepan I melt the butter over medium heat then whisk in the flour and cook for about 1 minute to form a smooth roux.

Step 4:

I slowly whisk in the milk and heavy cream stirring constantly until the mixture thickens and coats the back of a spoon.

Step 5:

I reduce the heat to low and stir in the cheddar mozzarella and parmesan cheese until completely melted and smooth. I season with salt pepper and a pinch of ground mustard.

Step 6:

I pour the cheese sauce over the cooked pasta and stir everything together until fully coated then transfer it to my prepared baking dish.

Step 7:

I bake it uncovered for 20 to 25 minutes until the top is bubbly and slightly golden then I let it sit for a few minutes before serving.

Tips

Use freshly shredded cheese for the smoothest melt and best flavor. You can also stir in cooked bacon jalapeños or breadcrumbs for added texture and flavor. If you like an extra-crispy top broil for the last 2 minutes of baking.

Ways to Serve

I love serving this mac and cheese alongside barbecue meats fried chicken or roasted veggies. It’s also amazing on its own as a comforting main course especially when topped with extra cheese or a sprinkle of herbs.

Frequently Asked Questions

Can I make Mac and Cheese ahead of time?

Yes assemble it fully and refrigerate until ready to bake just add 5–10 extra minutes in the oven.

What’s the best cheese for mac and cheese?

A mix of cheddar mozzarella and parmesan works great but you can also use gruyère or Monterey jack.

Can I freeze mac and cheese?

Yes let it cool completely wrap tightly and freeze for up to 2 months. Reheat covered in the oven or microwave.

See You in the Kitchen

I hope you give this Mac and Cheese a try soon because there’s nothing quite like that first creamy cheesy bite. It’s rich comforting and totally satisfying whether served at a family dinner or shared with friends.

Happy Cooking!

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