Description

This classic macaroni and cheese recipe features tender elbow macaroni enveloped in a rich, creamy sharp cheddar cheese sauce, seasoned with subtle garlic and onion powders for extra depth of flavor. It can be served immediately or baked for a golden, bubbly crusted finish, making it a comforting favorite for all ages.

Ingredients

Scale

Pasta

8 oz elbow macaroni (About 2 cups)

Cheese Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
2 cups shredded sharp cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional Garnish

1/4 teaspoon paprika
Additional cheese or breadcrumbs for topping if baking

Instructions

Cook Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside to prevent overcooking.
Make Roux: In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour and whisk together constantly to form a roux. Cook for about 1-2 minutes until the mixture turns slightly golden and has a nutty aroma.
Add Milk: Gradually whisk in the milk to the roux, ensuring there are no lumps. Continue whisking frequently until the sauce thickens and gently bubbles, which should take about 5 minutes. This forms the béchamel base for the cheese sauce.
Incorporate Cheese and Seasonings: Reduce heat to low, then add shredded sharp cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.
Combine Pasta and Sauce: Pour the cheese sauce over the cooked macaroni in the large pot. Stir well to coat all macaroni pieces evenly with the rich sauce.
Serve or Bake: Serve the macaroni and cheese immediately for a creamy texture, or transfer it to a baking dish, sprinkle with extra cheese or breadcrumbs if desired, and bake in a preheated oven at 350°F (175°C) for about 10 minutes until the top is bubbly and golden brown for a delightful crust.

Notes

Use sharp cheddar for the best flavor; mild cheddar will yield a less intense taste.
For a richer sauce, substitute whole milk with half-and-half or add a splash of heavy cream.
If baking, add a crunchy topping with breadcrumbs mixed with melted butter for extra texture.
Adjust salt according to the saltiness of the cheese used.
For a smoother sauce, grate cheese finely and add in small batches.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently with a splash of milk.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Boiling, Stovetop, Baking (optional)
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 420 kcal
Sugar: 6 g
Sodium: 560 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 17 g
Cholesterol: 65 mg

Keywords: macaroni and cheese, classic mac and cheese, cheddar cheese pasta, creamy cheese sauce, comfort food