Creamy Baked Macaroni and Cheese Recipe

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This Macaroni and Cheese formula is the exemplification of consolation nourishment. With its smooth cheese sauce and superbly cooked pasta, it’s a dish that will have your family coming back for second toppings. Also, it’s speedy and simple to get ready, making it perfect for active weeknights or potluck get-togethers.

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Ingredients

1 lb elbow macaroni
4 cups shredded sharp cheddar cheese (divided)
4 tbsp unsalted butter
¼ cup all-purpose flour
2½ cups whole milk
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp onion powder

Directions

Boil the Pasta:
- Cook the elbow macaroni according to package instructions until al dente (about 4-5 minutes). Drain and set aside.
Make the Cheese Sauce:
- In a large saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously for about 1 minute until lightly browned.
- Gradually whisk in the whole milk, stirring until the sauce thickens (about 4-5 minutes).
- Remove from heat and stir in 2 cups of shredded cheddar cheese until smooth.
- Season with salt, black pepper, paprika, and onion powder.
Combine Cheese Sauce with Pasta:
- Mix the cheese sauce with the cooked macaroni until well coated.
Transfer to a Baking Dish:
- Preheat the oven to 350°F (175°C).
- Grease a baking dish (9×13 inches) and transfer half of the macaroni and cheese mixture into it.
- Sprinkle with the remaining 2 cups of shredded cheddar cheese.
Bake Until Golden and Bubbly:
- Bake for 25-30 minutes or until the top is golden brown and the cheese is melted and bubbly.
Serve Warm:
- Let it cool slightly before serving.
- Enjoy the gooey, cheesy goodness!

Cook’s Note

Alternative Ingredients:
- Feel free to experiment with different cheese blends like Gruyère, Monterey Jack, or Colby.
- For a crunchy topping, mix breadcrumbs with melted butter and sprinkle over the mac and cheese before baking.