Description
This classic Baked Mac and Cheese recipe features tender elbow macaroni enveloped in a rich, creamy cheddar cheese sauce, baked to golden bubbly perfection. A comforting and satisfying dish perfect for any occasion.
Ingredients
Scale
Macaroni and Cheese Ingredients
- 2 cups elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 2 cups milk (whole milk recommended)
- 2 tablespoons unsalted butter
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside.
- Prepare Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Gradually whisk in the milk and heat until warmed but not boiling. Slowly add the shredded cheddar cheese, stirring continuously until fully melted and the sauce is smooth. Season with salt and black pepper to taste.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir well to combine ensuring all pasta is coated evenly.
- Bake the Mac and Cheese: Preheat the oven to 350°F (175°C). Transfer the macaroni and cheese mixture into a greased baking dish. Bake uncovered for 20-25 minutes or until the top is bubbly and lightly browned.
- Serve: Remove from the oven and let it cool slightly before serving. Enjoy your creamy, comforting baked mac and cheese!
Notes
- For extra crunch, sprinkle breadcrumbs on top before baking.
- Use sharp cheddar for best flavor, or mix cheeses like mozzarella and gouda for variation.
- Make sure not to overcook the pasta during boiling to prevent mushy texture after baking.
- Feel free to add mustard powder or paprika to the cheese sauce for a flavor boost.
