Classic Mac and Cheese

 Classic Mac and Cheese

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6

Ingredients:

• 8 oz (225g) elbow macaroni

• 2 cups (480ml) whole milk, warm

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 2 cups (200g) Shredded Sharp Cheddar Cheese

• 1/2 cup (50g) grated Parmesan cheese

• 1/2 teaspoon salt (or to taste)

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon paprika (optional)

• 1/4 teaspoon garlic powder (optional)

• 1/2 cup breadcrumbs (optional topping)

• 1 tablespoon butter (for breadcrumbs)
  
  
  

Instructions:

1. Cook the Pasta
   Boil a large pot of salted water. Add elbow macaroni and cook until al dente (about 7–8 minutes). Drain and set aside.

2. Make the Roux
   In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in flour and cook, whisking constantly, for 1–2 minutes until golden and bubbly.

3. Add Milk
   Slowly whisk in the warm milk to avoid lumps. Continue to stir for 4–5 minutes until the mixture thickens.

4. Add Cheese
   Lower the heat and add shredded cheddar and Parmesan, stirring until melted and smooth. Season with salt, pepper, paprika, and garlic powder.

5. Combine
   : Add the cooked pasta to the cheese sauce and stir until fully coated.

6. Optional: Bake with Topping
   Preheat oven to 375°F (190°C). For mac and cheese into a greased baking dish.
   In a small bowl, mix breadcrumbs with 1 tablespoon melted butter. Sprinkle over the top.
   Bake uncovered for 15–20 minutes until bubbly and golden.
   
   
   

Tips:

• Use freshly grated cheese for the smoothest melt.

• Add cooked bacon, jalapeños, or caramelized onions for variations.

• For a creamier texture, mix in a splash of heavy cream.