Homemade Mac and Cheese
This Homemade Mac and Cheese is a creamy and cheesy delight that brings comfort to any meal, perfect for cheese lovers.
Equipment
- Oven
- Baking dish
- pot
- Medium saucepan
- Whisk
Ingredients
- 16 ounces short pasta shapes (e.g., elbow macaroni or shells)
- 8 ounces sharp cheddar cheese, shredded (about 2 cups, divided)
- 8 ounces sharp white cheddar cheese, shredded (about 2 cups, divided)
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk (low fat or whole)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 375°F and grease a 9x13-inch baking dish.
- Cook the pasta in boiling salted water until al dente, then drain and return to the pot.
- Mix the two types of cheese together in a bowl.
- Melt the butter in a saucepan, whisk in flour, and cook until lightly browned, then gradually add milk and whisk until thickened.
- Stir in salt, pepper, paprika, and garlic powder, then mix in half of the cheese until melted.
- Pour the cheese sauce over the pasta and mix well, then layer in the baking dish with remaining cheese.
- Bake uncovered for 15-20 minutes until hot and bubbly.
Notes
The dish can be prepared up to 1 day in advance. Cover and refrigerate, then let it sit at room temperature for 20 minutes before baking. Increase the baking time by about 10 minutes.