American Mac and Cheese
Experience the ultimate comfort food with this creamy, cheesy, and utterly irresistible homemade macaroni and cheese.
Ingredients
- •8 oz elbow macaroni (225g)
- •4 tbsp unsalted butter (60g)
- •1/4 cup all-purpose flour (30g)
- •2 1/2 cups whole milk (600ml)
- •1/2 tsp salt
- •1/4 tsp black pepper
- •1/4 tsp garlic powder
- •1/4 tsp paprika
- •3 cups freshly grated sharp cheddar cheese (300g)
- •1 cup freshly grated Monterey Jack cheese (100g)
Instructions
- 1
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package directions until al dente, then drain.
- 2
In a large saucepan, melt the butter over medium heat.
- 3
Whisk in the flour and cook for about 1 minute, stirring constantly to form a smooth paste.
- 4
Gradually pour in the milk while whisking vigorously to prevent any lumps from forming.
- 5
Cook the mixture over medium-high heat, whisking frequently, until it thickens enough to coat the back of a spoon.
- 6
Remove the saucepan from the heat and stir in the salt, black pepper, garlic powder, and paprika.
- 7
Add three-quarters of the grated cheddar and Monterey Jack cheeses, stirring until completely melted and smooth.
- 8
Fold the cooked macaroni into the cheese sauce until every piece is evenly coated.
- 9
Transfer the mixture to a greased baking dish, top with the remaining cheese, and broil for 3-5 minutes until bubbly and golden brown.
💡 Chef tips
- For the best melting texture, always grate your own cheese from a block instead of using pre-bagged shredded cheese.
- You can assemble the dish a few hours ahead and keep it in the refrigerator, just add 10 extra minutes to the baking time.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat with a splash of milk to restore creaminess.
✅ How it should turn out
The finished dish should feature a golden, bubbly cheese crust on top, releasing a rich dairy aroma, with tender pasta enveloped in a luxuriously smooth and savory sauce.