Creamy Homemade Mac and Cheese
This creamy mac and cheese is simple, comforting, and deeply satisfying. Made with real cheese and an easy stovetop method, it delivers a smooth, rich sauce every single time no dryness, no guesswork, just pure comfort.
Ingredients
- 250 g (8 oz) macaroni pasta
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 ½ cups whole milk
- 2 ½ cups shredded cheese (cheddar or a mix of melting cheeses)
- ¾ tsp salt (adjust to taste)
- ¼ tsp black pepper (optional)
- ¼ tsp paprika or mustard powder (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the macaroni until just al dente. Reserve ½ cup of pasta water, then drain and set aside.
- In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute, until smooth and lightly fragrant.
- Gradually whisk in the milk. Continue stirring until the sauce thickens, about 3–5 minutes.
- Lower the heat and add the shredded cheese in small handfuls, stirring until fully melted before adding more.
- Season with salt and optional spices, tasting as you go.
- Add the cooked macaroni to the sauce and stir until evenly coated. Use a splash of pasta water or milk if needed to loosen the sauce.
- Serve immediately, or transfer to a baking dish and bake at 190°C / 375°F for 15–20 minutes until lightly golden.
Notes
- For best results, shred your own cheese pre-shredded varieties don’t melt as smoothly.
- Keep the heat low when adding cheese to avoid a grainy sauce.
- This recipe works beautifully on the stovetop or baked for extra texture.