Homemade Macaroni and Cheese
A classic comfort food that's creamy and delicious, perfect for any meal.
Ingredients
Pasta
- 1 lb elbow macaroni or pasta shells
- Water for boiling
- 1 tbsp salt
Cheese Sauce
- 4 cups shredded cheese (cheddar or a mix) Use a mix of cheeses for richer flavor.
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups milk For extra creaminess, consider adding a splash of cream or sour cream.
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
Topping
- 1 cup breadcrumbs (optional, for topping)
Instructions
Cooking Pasta
- Boil water in a large pot and add salt.
- Cook the elbow macaroni according to package instructions until al dente.
- Drain and set aside.
Making Cheese Sauce
- In the same pot, melt butter over medium heat.
- Add flour and whisk to create a roux.
- Gradually add milk, whisking continuously until the mixture thickens.
- Stir in shredded cheese, black pepper, garlic powder, and onion powder until the cheese is melted and smooth.
Combining
- Combine the cooked pasta with the cheese sauce and mix well.
- If desired, transfer to a baking dish, top with breadcrumbs, and bake at 350°F (175°C) for about 20 minutes until golden brown.
Notes
Homemade macaroni and cheese can be stored in an airtight container in the refrigerator for 3 to 5 days or frozen for up to 2 months. Thaw it overnight before reheating. Variations include adding cooked bacon, broccoli, or different spices.