About the Recipe
Indulge in the irresistible comfort of a timeless classic with this homemade macaroni and cheese recipe. Bursting with creamy, cheesy goodness, this dish is a beloved favorite that brings warmth and satisfaction to any table.
The journey begins with tender elbow macaroni or pasta of your choice, cooked to perfection in a pot of salted water until it reaches al dente perfection. Meanwhile, a velvety cheese sauce comes to life on the stovetop, marrying the richness of butter, the smoothness of milk, and the sharp tang of shredded cheddar cheese. This sauce, seasoned with a delicate touch of salt, pepper, and paprika, envelops each pasta shell in a blanket of decadent flavor.
The magic continues as the pasta and cheese sauce unite, creating a harmonious symphony of textures and tastes. The creamy sauce clings to every curve of the pasta, ensuring that each bite is a delectable fusion of creamy cheese and tender pasta.
For those seeking an extra layer of indulgence, a sprinkling of breadcrumbs atop the macaroni and cheese adds a satisfying crunch, creating a contrast of textures that elevates the dish to new heights of culinary delight.
Whether enjoyed as a comforting main course or served alongside your favorite entrée, this macaroni and cheese recipe is a testament to the enduring allure of simple, homemade comfort food. Gather your loved ones, savor each creamy mouthful, and bask in the nostalgia and warmth that this beloved classic brings to your table.
Ingredients
2 cups elbow macaroni or any pasta of your choice
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk (whole milk for creamier sauce)
2 cups shredded cheese (sharp cheddar works well)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 teaspoon paprika (optional, for added flavor)
1/4 cup breadcrumbs (optional, for topping)
Fresh chopped parsley for garnish (optional)
Preparation
Cook the Pasta:
Bring a large pot of salted water to a boil.
Add the elbow macaroni or pasta of your choice and cook according to the package instructions until al dente.
Drain the cooked pasta and set aside.
Prepare the Cheese Sauce:
In a separate saucepan, melt the butter over medium heat.
Add the flour to the melted butter and whisk continuously to create a roux. Cook the roux for about 1-2 minutes, until it turns a light golden color.
Gradually pour in the milk while whisking constantly to avoid lumps. Continue cooking and whisking until the sauce thickens, about 5-7 minutes.
Reduce the heat to low and add the shredded cheese to the sauce. Stir until the cheese is completely melted and the sauce is smooth and creamy.
Season the cheese sauce with salt, pepper, and paprika, adjusting to taste preferences.
Combine Pasta and Cheese Sauce:
Add the cooked and drained pasta to the cheese sauce. Stir well until the pasta is evenly coated with the creamy cheese sauce.
Bake (Optional):
Preheat your oven to 350°F (175°C).
Transfer the mac and cheese mixture to a greased baking dish.
If desired, sprinkle breadcrumbs evenly over the top of the mac and cheese for a crunchy topping.
Bake in the preheated oven for about 20-25 minutes, or until the top is golden and bubbly.
Serve:
Remove the mac and cheese from the oven and let it cool slightly.
Garnish with fresh chopped parsley if desired.
Serve the mac and cheese warm as a comforting and delicious main dish or side.
The world of nature bears spectacular witness to the imaginative
genius of our Creator. - Philip Yancey