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Creamy Homemade Mac and Cheese

creamy homemade mac and cheese - featured image
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A quick and easy homemade mac and cheese recipe featuring a velvety roux-based cheese sauce with sharp cheddar, ready in 30 minutes. Perfect comfort food for busy weeknights or cozy family dinners.

Ingredients

Scale
  • 8 ounces (225 grams) elbow macaroni
  • 4 tablespoons (57 grams) unsalted butter
  • 1/4 cup (30 grams) all-purpose flour
  • 2 cups (480 ml) whole milk
  • 2 cups shredded sharp cheddar cheese (200 grams)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 1/2 teaspoon mustard powder

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Stir occasionally to prevent sticking. Drain and set aside.
  2. In a medium saucepan, melt 4 tablespoons (57 grams) of unsalted butter over medium heat. Once melted and bubbling, sprinkle in 1/4 cup (30 grams) of all-purpose flour. Whisk constantly for about 2 minutes to cook out the raw flour taste and start thickening the base.
  3. Slowly pour in 2 cups (480 ml) of whole milk while whisking continuously to avoid lumps. Keep whisking until the mixture thickens and starts to bubble gently, about 5-7 minutes. The sauce should coat the back of a spoon.
  4. Stir in 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon mustard powder, and 1/4 teaspoon smoked paprika (optional).
  5. Remove the saucepan from heat and gradually add 2 cups (200 grams) shredded sharp cheddar cheese, stirring until melted and smooth. If the sauce feels grainy or clumpy, warm gently while stirring to smooth it out.
  6. Add the drained macaroni to the cheese sauce and stir until every noodle is coated. Taste and adjust seasoning if needed.
  7. Serve immediately for creamy texture or transfer to a buttered 9×13-inch baking dish, sprinkle extra shredded cheese and breadcrumbs on top, and bake at 350°F (175°C) for 15-20 minutes until golden and bubbly (optional).

Notes

Use freshly shredded cheddar cheese for best melting and smooth sauce. Gradually add milk to the roux to avoid lumps. If sauce thickens too much after resting, stir in a splash of milk before serving. For a crunchy topping, bake with extra cheese and breadcrumbs. Gluten-free and dairy-free substitutions are possible but may alter texture.

Nutrition

Keywords: mac and cheese, homemade mac and cheese, creamy mac and cheese, comfort food, easy dinner, cheddar cheese, roux sauce

Find it online: https://emmaoven.com/creamy-homemade-mac-and-cheese-recipe-easy-comfort-food-in-30-minutes/