Classic American Mac and Cheese Recipe

 

Ingredients

For the pasta:

2 cups (about 200 g) elbow macaroni

Water (for boiling)

Salt (1 tsp for boiling water)

For the cheese sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk (whole milk preferred)

1 cup heavy cream (optional, for extra creaminess)

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella or Monterey Jack cheese

Salt and pepper (to taste)

½ teaspoon mustard powder (optional, adds a slight tang)

¼ teaspoon paprika or cayenne (optional, for a hint of spice)

Optional topping (for baked version):

½ cup breadcrumbs

2 tablespoons melted butter

Extra shredded cheese for topping

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil.

Add macaroni and cook according to package directions until al dente (a little firm).

Drain and set aside.

2. Make the Roux (Base for Sauce)

In a large saucepan, melt butter over medium heat.

Whisk in flour and cook for about 1 minute, stirring constantly — this removes the raw flour taste.

Slowly add milk (and cream, if using), whisking continuously until smooth.

Continue stirring until the sauce thickens — it should coat the back of a spoon.

3. Add the Cheese

Turn heat to low.

Add shredded cheddar and mozzarella, stirring until melted and smooth.

Season with salt, pepper, mustard powder, and paprika to taste.

4. Combine Pasta and Sauce

Add the cooked macaroni to the cheese sauce.

Stir until all the pasta is evenly coated with sauce.

5. (Optional) Bake It

If you like baked mac and cheese with a crispy top:

Preheat oven to 350°F (175°C).

Pour the mac and cheese into a greased baking dish.

Mix breadcrumbs with melted butter and sprinkle on top (add more cheese if desired).

Bake for 20–25 minutes, or until golden and bubbly.

Serving Tips

Serve hot as a main dish or side dish with BBQ, fried chicken, or vegetables.

Add extras like crispy bacon, lobster, or jalapeños for a gourmet twist.