Description
This classic creamy mac and cheese recipe combines tender elbow macaroni with a rich, velvety cheddar cheese sauce. Enhanced with a blend of flavorful spices and topped with golden toasted breadcrumbs, this comforting dish is perfect for a satisfying meal any day of the week.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Cheese Sauce
- 4 cups shredded cheddar cheese
- 2 cups milk
- 1/2 cup heavy cream
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon mustard powder
Topping
- 1/2 cup breadcrumbs
- 1 tablespoon butter
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil over medium-high heat to prepare for cooking the macaroni.
- Cook Macaroni: Add the elbow macaroni to the boiling water and cook it for about 8-10 minutes until it reaches an al dente texture, tender yet firm.
- Drain Pasta: Once cooked, drain the macaroni in a colander and set it aside for later use.
- Melt Butter: In the same pot, melt 3 tablespoons of butter over medium heat until fully melted and bubbly to start making the roux.
- Add Flour: Whisk in 2 tablespoons of all-purpose flour constantly to form a smooth paste called a roux, ensuring there are no lumps.
- Cook Roux: Continue cooking the roux for 1 to 2 minutes without browning it, which removes the raw flour taste.
- Add Milk: Slowly whisk in 2 cups of milk into the roux to create a smooth base for the cheese sauce.
- Add Heavy Cream: Pour in 1/2 cup heavy cream and whisk again until the mixture is smooth and evenly combined.
- Season Sauce: Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, onion powder, and mustard powder to evenly distribute the spices.
- Simmer Sauce: Let the sauce simmer for 3-5 minutes, stirring frequently, until it slightly thickens.
- Melt Cheese: Gradually add 4 cups shredded cheddar cheese to the sauce while stirring constantly until fully melted and smooth.
- Combine Macaroni and Sauce: Return the drained macaroni to the pot and gently stir to coat the pasta evenly with the creamy cheese sauce.
- Prepare Breadcrumb Topping: In a small skillet, melt 1 tablespoon butter over medium heat.
- Toast Breadcrumbs: Add 1/2 cup breadcrumbs to the skillet and stir constantly for 3-4 minutes until golden brown and crispy.
- Top Mac and Cheese: Evenly sprinkle the toasted breadcrumbs over the mac and cheese in the pot, gently pressing so they stick.
- Serve Immediately: Enjoy the creamy mac and cheese warm, featuring a rich cheese sauce and a crispy breadcrumb topping.
Notes
- Use freshly shredded cheddar cheese for better melting and flavor.
- For extra creaminess, whole milk or 2% milk is recommended.
- You can substitute breadcrumbs with crushed Ritz crackers for a different texture.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Add cooked bacon or sautéed vegetables to customize your mac and cheese.
