Description
A rich and creamy Classic Mac’n’Cheese with gooey cheddar and parmesan, baked to golden perfection, perfect for family dinners or comfort food cravings.
Ingredients
- Elbow Macaroni: 3 cups (uncooked)
- Unsalted Butter: 4 tablespoons
- All-Purpose Flour: 4 tablespoons
- Milk: 2 1/2 cups (whole)
- Cheddar Cheese: 3 cups (shredded)
- Parmesan Cheese: 1/2 cup (grated)
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Paprika: 1/2 teaspoon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook elbow macaroni according to package instructions.
- In a saucepan, melt butter, whisk in flour, and gradually add milk to create a smooth sauce.
- Stir in cheddar and parmesan cheese until fully melted and smooth.
- Combine drained pasta with cheese sauce and pour into the prepared baking dish.
- Sprinkle paprika over the top if desired.
- Bake for 25–30 minutes until bubbly and golden on top.
- Let cool for 5 minutes before serving.
Notes
- Cook pasta just al dente to prevent mushiness.
- Use freshly grated cheese for creamier sauce.
- Rest baked mac and cheese briefly before serving for thicker sauce.
- Add extra parmesan or herbs for added flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg