Time & Servings
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Ready in: 25 minutes
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Serves: 4
🛒 Ingredients
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2 cups elbow macaroni
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups milk (warm)
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1½–2 cups cheddar cheese, shredded
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Salt & black pepper, to taste
Optional add-ins:
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Pinch of paprika or mustard powder
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Parmesan or mozzarella for extra creaminess
👩🍳 Instructions
1️⃣ Cook pasta
Boil macaroni in salted water until al dente. Drain and set aside.
2️⃣ Make roux
Melt butter in a pan. Whisk in flour and cook 1 minute.
3️⃣ Add milk
Slowly whisk in warm milk. Cook until thick and smooth.
4️⃣ Add cheese
Lower heat. Stir in cheese until melted. Season with salt & pepper.
5️⃣ Combine
Add cooked pasta and mix until coated and creamy.
⭐ Tips
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Use freshly shredded cheese (melts better)
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Keep heat low when adding cheese to avoid graininess
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Add milk gradually for perfect thickness
🔄 Variations
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Baked mac & cheese: Transfer to dish, top with breadcrumbs, bake at 375°F (190°C) for 15 min
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Healthy: Use whole-wheat pasta + reduced-fat cheese
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Protein boost: Add grilled chicken or chickpeas
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Veggie: Stir in broccoli or spinach