Simple Macaroni and Cheese

Directions

1. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt the unsalted butter over medium heat until fully melted and slightly bubbling.
3. Stir in the all-purpose flour to form a smooth paste (roux). Cook, stirring constantly, for about 2 minutes until lightly golden and fragrant.
4. Gradually whisk in the whole milk, making sure to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5–7 minutes.
5. Reduce the heat to low, then add the shredded cheddar and grated Parmesan cheese. Stir until the cheeses are fully melted and the sauce is smooth.
6. Season the cheese sauce with salt, black pepper, and, if using, paprika and garlic powder. Stir to combine.
7. Add the cooked macaroni to the cheese sauce, stirring until the pasta is evenly coated.
8. Cook for an additional 2–3 minutes on low heat to allow the flavors to meld and the dish to heat through.
9. Serve hot, garnished with extra shredded cheese or a sprinkle of paprika if desired.

Recipe Details

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy

Variations & Substitutions

• Use whole-grain or gluten-free pasta for a healthier or gluten-free option.
• Add cooked bacon, sautéed onions, or broccoli for extra flavor and texture.
• Substitute part of the cheddar with smoked gouda or fontina for a unique twist.

Serving Suggestions