Easy Homemade Mac And Cheese
Classic baked mac and cheese made with elbow macaroni and a double-sharp cheddar sauce, topped with bubbling cheddar and browned to golden perfection.
Ingredients
- 16 ounces elbow macaroni
- 8 ounces sharp cheddar cheese shredded (divided)
- 8 ounces sharp white cheddar cheese shredded (divided)
- 4 tablespoons unsalted butter
- 2 cups milk low‑fat or whole
- ¼ cup all‑purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
Instructions
- Grease a 9×13-inch pan. Preheat oven to 375°F (190°C).
- Boil pasta in salted water until al dente. Drain and return to pot.
- Combine both cheddar cheeses. Set aside half for topping.
- Melt butter, whisk in flour, and cook 1–2 mins. Slowly add milk; stir until thickened. Remove from heat, season, and stir in half the cheese until smooth.
- Mix pasta with cheese sauce.
- Layer half the mac in the dish, add one-third of reserved cheese, then repeat with remaining pasta and top with rest of cheese.
- Bake uncovered for 15–20 mins until bubbly and golden.