Good Old-Fashioned Mac and Cheese
Good old-fashioned baked mac and cheese with creamy cheese sauce, tender pasta, and a golden oven-baked finish.
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese freshly shredded
- 1 cup Gruyère cheese freshly shredded
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 cup breadcrumbs optional
- 2 tablespoons melted butter optional, for topping
Instructions
- Cook macaroni in salted water until al dente. Drain and set aside.
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 1 minute.
- Slowly whisk in milk and cream, stirring constantly until thickened.
- Reduce heat and stir in salt, pepper, paprika, and garlic powder.
- Add shredded cheeses gradually, stirring until melted and smooth.
- Fold cooked macaroni into the cheese sauce.
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Transfer mac and cheese to the dish.
- If using, mix breadcrumbs with melted butter and sprinkle on top.
- Bake uncovered for 30–35 minutes until bubbly and lightly golden.
- Let rest for 10 minutes before serving.
Notes
Use freshly shredded cheese for best melting. Do not overbake to keep the sauce creamy.