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Mac and Cheese

A delightful blend of cheese and creamy goodness topped with a satisfying crunch, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 8 oz elbow macaroni You can substitute with shells or cavatappi.
  • 4 tbsp butter Essential for a rich base; margarine can be used as a substitute.
  • 1/4 cup flour For thickening the cheese sauce.
  • 2 cups whole milk For a creamier texture; almond milk can be used for a lighter version.
Cheese and Seasonings
  • 1 cup sharp cheddar cheese, shredded Classic choice for mac and cheese.
  • 1 cup mozzarella cheese, shredded Creates a wonderful melt.
  • 1 tsp salt Enhances flavor.
  • 1/2 tsp black pepper
  • 1/2 tsp paprika Optional, for added flavor.

Method
 

Cooking Pasta
  1. Bring a large pot of salted water to a boil, then add the pasta. Cook according to package instructions until al dente, and then drain.
Making Cheese Sauce
  1. In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about a minute until bubbling.
  2. Gradually stir in the milk, whisking constantly until the sauce thickens.
Combining Ingredients
  1. Stir in the shredded cheeses until melted and smooth. Season with salt, pepper, and paprika for that extra touch of flavor.
  2. Pour the cheese sauce over the cooked pasta, stirring well to ensure every piece is coated.
Baking (Optional)
  1. For an extra crispy topping, transfer the mac and cheese to a baking dish, sprinkle with more cheese and breadcrumbs, and bake at 350°F (175°C) for about 15 minutes until bubbly and golden.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage. Reheat in the oven or microwave.