Table of Contents
Nothing beats the creamy, comforting taste of traditional mac and cheese.I’ve learned one thing: the magic is in the roux and the cheese combo. Here’s how I make it at home for that golden, bubbly perfection every time.
Step1
Cooking macaroni
Cook macaroni in salted boiling water until al dente. Drain and set aside.
Step2
Make the Roux
In a saucepan, melt butter over medium heat. Add flour, whisking constantly for 1–2 minutes until slightly golden.
Step3
Create the Cheese Sauce
Gradually whisk in warm milk to avoid lumps. Stir until thickened, about 4–5 minutes. Add cheddar, mozzarella, garlic powder, paprika, salt, and pepper. Stir until smooth.
Step4
Combine and Bake (Optional)
Mix pasta with cheese sauce. Pour into a greased baking dish. If desired, top with Parmesan and breadcrumbs. Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden on top.
FAQ
Whisk the Roux Constantly
Never leave your roux unattended. Keep stirring to prevent burning and to achieve a smooth, lump-free base.
Choose Quality Cheese
Pre-shredded cheese contains anti-caking agents that can affect the sauce texture. Always grate fresh cheese when possible.
Avoid Baking Too Long
If you bake it after mixing, don’t overdo it! Just enough to brown the top and heat through (15–20 mins). Overbaking dries it out.
Because this recipe is a classic, I wrote it specifically for kitchen beginners. If you want to know more recipes, you can click this link
This recipe is intended for 2 to 1 person, and is suitable for 2 people when they are only 30% full. Otherwise, it is better to increase the food proportions to ensure that both can eat enough.
