🧀 Good Ol’ Fashioned Mac and Cheese
Creamy, cheesy, baked the classic way — no shortcuts, just comfort food perfection.
🛒 Ingredients (Serves 6–8)
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1 lb elbow macaroni
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4 tbsp butter
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4 tbsp all-purpose flour
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3 cups whole milk (warm)
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2 ½–3 cups sharp cheddar cheese, freshly shredded
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½ cup mozzarella (optional, for extra melt)
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½ tsp salt
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½ tsp black pepper
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½ tsp paprika (optional)
Optional topping:
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½ cup breadcrumbs
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2 tbsp melted butter
👩🍳 Instructions
1️⃣ Cook the pasta
Boil macaroni in salted water until just al dente. Drain and set aside.
2️⃣ Make the cheese sauce (roux method)
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Melt butter in a saucepan over medium heat.
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Whisk in flour and cook 1–2 minutes (don’t brown it).
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Slowly whisk in warm milk. Cook until thickened (about 5 minutes).
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Reduce heat and stir in cheese until smooth.
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Season with salt, pepper, and paprika.
3️⃣ Combine
Mix cheese sauce with drained pasta.
4️⃣ Bake (optional but traditional)
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Pour into a greased baking dish.
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Top with extra cheese or buttered breadcrumbs.
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Bake at 350°F (175°C) for 20–25 minutes until bubbly.
Let rest 5–10 minutes before serving.
💡 Old-School Tips
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Always shred your own cheese — pre-shredded doesn’t melt as smoothly.
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Use sharp cheddar for real flavor.
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A splash of evaporated milk makes it extra creamy.
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Add a pinch of dry mustard for depth.
If you’d like, I can give you:
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Southern baked mac & cheese (extra eggs and custardy)
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Crockpot version
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Stovetop creamy version
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Smoked mac & cheese
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Or a 5-cheese “church potluck” style version 😄