Simple Macaroni and Cheese
A classic dish of creamy cheese sauce enveloping tender elbow macaroni, perfect for families and satisfying cravings.
Ingredients
Main Ingredients
- 1 box 8-ounce box elbow macaroni Use al dente for best texture.
- ¼ cup butter Unsalted preferred.
- ¼ cup all-purpose flour To thicken the sauce.
- ½ teaspoon salt
- to taste Ground black pepper Add based on preference.
- 2 cups milk Whole milk gives a creamier texture.
- 2 cups shredded Cheddar cheese Use sharp Cheddar for best flavor.
Instructions
Preparation
- Gather all the ingredients on your kitchen counter.
- In a large pot, bring lightly salted water to a boil and cook the elbow macaroni for about 8 minutes until al dente.
- In a medium saucepan, melt the butter over medium heat, then stir in the flour, salt, and pepper until smooth, about 5 minutes.
- Slowly pour in the milk while stirring constantly. Cook until the mixture is smooth and bubbling, about 5 minutes.
- Add the shredded Cheddar cheese and stir until melted and creamy, an additional 2 to 4 minutes.
- Drain the cooked macaroni and add it to the cheese sauce, folding gently until coated.
- Serve hot and enjoy.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For variations, try adding vegetables, a spicy kick with cayenne pepper, or mixing different cheeses. Leftovers can be stored in an airtight container for 3 to 5 days.