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Irresistible Homemade Mac and Cheese

A creamy and cheesy mac and cheese casserole that's easy to prepare and perfect for any family gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces elbow macaroni Cook according to package instructions.
Cheese
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
Dairy
  • 3 cups milk
  • 1/4 cup butter
Thickening Agents
  • 1/4 cup all-purpose flour Used to make the roux.
Seasonings
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until it is al dente. Drain and set aside.
  2. In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and continue stirring for about 1-2 minutes until it becomes a paste.
  3. Gradually pour in the milk while whisking constantly to prevent lumps. Cook over medium heat, stirring often, until the mixture thickens and bubbles, about 5-7 minutes.
  4. Reduce heat to low. Stir in the shredded sharp cheddar and grated Parmesan until fully melted and the sauce is smooth.
  5. Add salt, black pepper, paprika, and garlic powder. Mix well.
  6. Add the cooked macaroni to the cheese sauce. Stir to coat the pasta evenly with the cheese.
  7. (Optional) Transfer the mac and cheese to a baking dish, sprinkle with more cheese or breadcrumbs, and bake at 350°F (175°C) for 15-20 minutes, until golden and bubbly.
  8. Serve hot and enjoy!

Notes

For creamier mac and cheese, avoid overcooking the pasta. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in the microwave or oven.