Mac and Cheese

A cozy kitchen scene with a large ceramic bowl filled with creamy, golden mac and cheese, steam gently rising, with a wooden spoon beside it and scattered elbow macaroni on a rustic wooden table

25 minutes

6 servings

Easy

VegetarianComfort Food

Ingredients

1 lb elbow macaroni

2 cups sharp cheddar cheese, grated

1 cup mild cheddar cheese, grated

3 tbsp butter

3 tbsp all-purpose flour

2 cups whole milk

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp paprika

Nutrition Facts

Per 6 servings

Calories485 kcal

Protein18 g

Carbohydrates52 g

Fat22 g

Fiber2 g

* Nutritional information is approximate and may vary based on ingredients and preparation methods.

Instructions

Cook the Macaroni

Bring a large pot of salted water to boil. Add elbow macaroni and cook according to package directions until tender, about 8-10 minutes. Drain well and set aside.

Pro Tip:

Cook pasta slightly longer than al dente since it will absorb some of the cheese sauce

Make the Cheese Sauce

In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth. Cook until thickened, about 3-4 minutes.

Pro Tip:

Whisk constantly to prevent lumps from forming in the sauce

Add Cheese and Combine

Remove sauce from heat and gradually stir in grated cheeses until melted and smooth. Season with salt, pepper, and paprika. Add cooked macaroni and stir until well coated. Serve immediately while hot.

Pro Tip:

Remove from heat before adding cheese to prevent it from becoming grainy or separating

Final Touch

For extra richness, stir in an additional tablespoon of butter just before serving. Taste and adjust seasoning as needed. Serve in warm bowls for the best experience.

Pro Tip:

Serve immediately as mac and cheese is best when hot and creamy