Classic Mac and Cheese

This creamy, cheesy baked mac and cheese is a comforting favorite!

Ingredients

• 8 oz (about 2 cups) elbow macaroni (or shells, cavatappi, etc.)

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups milk (whole or 2%)

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp garlic powder (optional)

• ¼ tsp mustard powder (optional, enhances cheesiness)

• 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)

• ½ cup shredded cheese for topping (optional)

• ¼ cup breadcrumbs (optional, for crunch)

Instructions

1. Cook the pasta: Boil macaroni in salted water until al dente (about 1 minute less than package instructions). Drain and set aside.

2. Make the cheese sauce:

   • In a saucepan, melt butter over medium heat.

   • Whisk in flour and cook for 1 minute (this makes a roux).

   • Slowly whisk in milk until smooth. Cook, stirring often, until slightly thickened (about 3-5 minutes).

   • Add salt, pepper, garlic powder, and mustard powder.

   • Turn off heat and stir in shredded cheese until melted and smooth.

3. Combine: Mix the cooked pasta into the cheese sauce.

4. Bake (optional):

   • Transfer to a greased baking dish.

   • Top with extra cheese and breadcrumbs (if using).

   • Bake at 375°F (190°C) for 15-20 minutes until bubbly and golden.

5. Serve: Let cool slightly before serving.

Variations

• Stovetop Mac & Cheese: Skip baking and serve right after mixing.

• Add-ins: Try bacon, broccoli, hot sauce, or breadcrumbs for extra flavor.

• Extra Creamy: Add a splash of heavy cream or cream cheese.

Enjoy your homemade mac and cheese!