Creamy Macaroni and Cheese – Delight in the ultimate comfort food with our Creamy Macaroni and Cheese Recipe. A rich and velvety dish. That promises to please palates of all ages. Made with tender elbow macaroni. Enveloped in a lush, cheesy sauce. This classic dish is perfect for a cozy family dinner. Or a comforting mid-week meal.
The first time I whipped up this macaroni and cheese. It was on a whim. To cheer up my little one after a long day. The moment he took a bite. His face lit up with joy. And instantly, it became his requested dinner. For special occasions. And just about any day. He needed a little extra comfort. My husband. Who’s always been more of a meat-and-potatoes guy. Was soon asking for seconds. Praising its creamy texture and rich flavor. It’s become our go-to. For bringing smiles and warmth to the dinner table. Especially on those evenings. When we all need a little comfort.
What makes this Creamy Macaroni and Cheese truly stands out?
This Creamy Macaroni and Cheese stands out. For its simplicity. And the depth of flavor it brings. To a classic favorite. What makes it truly special? Is the perfect roux base. Which ensures a smooth and creamy sauce. Without any clumps. The generous amount of sharp Cheddar cheese melted into the sauce. Adds a deep, tangy richness. That elevates this dish from a simple pasta. To a decadent treat. It’s also incredibly versatile—perfect as a side dish, or a main course. Or even jazzed up with additions like bacon or broccoli.
What You Need To Make This Creamy Macaroni and Cheese Recipe?
Elbow Macaroni: The classic pasta choice for mac and cheese. Great for holding the sauce.
Butter: Adds richness. And helps in forming the base of the sauce.
All-Purpose Flour: Thickens the sauce. Ensuring it clings well to the macaroni.
Milk: The main liquid for the sauce. It creates a creamy texture.
Cheddar Cheese: Delivers a sharp, tangy flavor. Essential to the dish’s cheesy character.
Salt and Ground Black Pepper: Enhance the overall flavor. And add a slight warmth.
Steps To Make Creamy Macaroni and Cheese:
Step 1: Cook the Pasta: In a large pot of boiling salted water. Cook the macaroni until al dente. About 8 minutes.
Step 2: Make the Roux: While the pasta cooks. Melt butter in a saucepan over medium heat. Stir in flour, salt, and pepper. And cook until the mixture is smooth.
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Step 3: Create the Sauce: Gradually add milk to the roux. Continuously stirring to ensure a smooth sauce. Bring to a simmer and let thicken.
Step 4: Add the Cheese: Stir in the Cheddar cheese. Until melted and smooth.
Step 5: Combine: Drain the macaroni. And fold it into the cheese sauce. Until well coated.
Step 6: Serve: Dish out the creamy macaroni and cheese hot. And watch it disappear!
Tip:
Infuse your milk with aromatics before adding it to the roux. Gently heat the milk. With ingredients like a bay leaf, a pinch of nutmeg, or a clove of smashed garlic. This step infuses the milk. With subtle but complex flavors. Enhancing the depth of your cheese sauce. Without overpowering the classic taste. Just remember to strain the aromatics out. Before you mix the milk into the roux. This simple trick. Elevates your macaroni and cheese. From comforting to gourmet. With minimal extra effort.
Frequently Asked Questions:
Can I use a different type of cheese?
Absolutely! While Cheddar is traditional. Feel free to mix in other cheeses like Gouda or Monterey Jack. For a different flavor profile.
How can I prevent the sauce from clumping?
Keep stirring the sauce continuously as you add the milk and cheese. And maintain a gentle heat. To prevent the sauce from getting too hot and separating.
Can I make this ahead of time?
For the best texture and flavor. It’s recommended to serve this macaroni and cheese fresh. However, you can reheat leftovers. By adding a splash of milk. And gently warming it on the stove. Or in the microwave.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Macaroni and Cheese Recipe
Ingredients
- 1 8 oz box elbow macaroni
- ¼ c butter
- ¼ c all-purpose flour
- ½ tsp salt
- Ground black pepper to taste
- 2 c milk
- 2 c shredded Cheddar cheese
Instructions
- Cook the Pasta: In a large pot, bring lightly salted water to a boil. Add the elbow macaroni. And cook until al dente. About 8 minutes. Drain and set aside.
- Make the Sauce: While the pasta cooks. Melt butter in a saucepan over medium heat. Stir in the flour, salt, and pepper. Cooking until the mixture is smooth. About 5 minutes.
- Add the Milk: Gradually pour in the milk. Stirring continuously to keep the mixture smooth. Cook until the sauce is bubbling and has thickened. About 5 minutes.
- Melt the Cheese: Add the shredded Cheddar cheese to the sauce. Stirring until the cheese is completely melted and the sauce is creamy. About 2-4 minutes.
- Combine: Fold the cooked macaroni into the cheese sauce. Until well coated.
- Serve: Serve the macaroni and cheese hot, right off the stove.
- Enjoy your delicious, creamy macaroni and cheese!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
I’m so glad I found this recipe! So much creamier and tastier than boxed macaroni and just as easy! Such a plus to get away from the ingredients of boxed macaroni too.