Ingredients
- 1 lb (450g) Elbow macaroni (or shells)
- 1/2 cup Unsalted butter
- 1/4 cup All-purpose flour
- 3 cups Whole milk (warm)
- 1 cup Heavy cream
- 4 cups Shredded cheese (A mix of Sharp Cheddar and Gruyère is best)
- Seasoning: 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/4 tsp smoked paprika.
- For the Baked Version: 1 cup extra cheese for topping and 1/2 cup Panko breadcrumbs (optional).
Instructions
1. Boil the Pasta
Bring a large pot of salted water to a boil. Cook the macaroni for 2 minutes less than the package directions (it should be al dente). Drain and set aside.
2. Make the Cheese Sauce (The Roux)
In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to remove the raw flour taste. Slowly pour in the warm milk and heavy cream while whisking constantly. Continue cooking until the sauce thickens and can coat the back of a spoon.
3. Melt the Cheese
Turn the heat to low. Add the seasonings and 3 cups of the shredded cheese. Stir until completely melted and smooth.
4. Combine
Fold the cooked macaroni into the cheese sauce until every noodle is perfectly coated.
For Styles 1 & 2 (Stovetop): Serve immediately for a creamy, saucy texture.
5. For Styles 3 & 4 (The Baked Version)
- Preheat your oven to 175°C (350°F).
- Pour the mac and cheese into a greased baking dish.
- Sprinkle the remaining 1 cup of cheese (and breadcrumbs) over the top.
- Bake for 20–25 minutes until the top is golden brown and the cheese is bubbly.
Pro Tips for the Best Mac
- Grate your own cheese: Pre-shredded cheese is coated in potato starch, which can make your sauce grainy. Freshly grated cheese melts much smoother.
- Don’t overcook the pasta: It will continue to cook in the oven, so keeping it firm at the start prevents it from becoming mushy.
- Spice it up: A pinch of mustard powder or a dash of hot sauce in the sauce can elevate the savory notes of the cheddar.
