Homemade macaroni and cheese is the epitome of comfort food, blending creamy, cheesy goodness with a hint of smokiness. This version is perfect for cozy family dinners or as a side dish at gatherings, offering a delightful twist on the classic favorite.
Elbow macaroni is the foundation, with its shape perfect for holding onto the rich cheese sauce. Unsalted butter forms the base of the roux, allowing you to control the saltiness. All-purpose flour thickens the sauce, creating that velvety texture we crave. Whole milk adds richness and creaminess, essential for a decadent sauce. A bit of salt and black pepper enhances all the flavors, while smoked paprika introduces a subtle smokiness that sets this recipe apart. Finally, sharp cheddar cheese and Parmesan cheese meld together for a wonderfully cheesy flavor that’s hard to resist.
This mac and cheese pairs beautifully with a crisp green salad or roasted vegetables to balance the richness. For a heartier meal, serve alongside grilled chicken or sausages.
Start by cooking the elbow macaroni according to the package instructions until it's just shy of tender, or al dente. This ensures the pasta holds up well once mixed with the sauce. Drain it thoroughly and set it aside while you prepare the cheese sauce.
In a large saucepan over medium heat, melt the butter. Once melted, sprinkle the flour over the butter, whisking continuously for about a minute until the mixture is smooth and begins to bubble. This is your roux, the foundation of the sauce.
Slowly pour in the whole milk, continuing to whisk to prevent any lumps from forming. Let this simmer, whisking occasionally, until the sauce thickens and coats the back of a spoon—around five minutes should do the trick.
Season the sauce with salt, black pepper, and smoked paprika. Stir well to combine these spices into the creamy mixture. Now, reduce the heat to low and gradually add the cheddar cheese and Parmesan cheese, stirring until they're fully melted and the sauce is smooth.
Combine the cooked macaroni with the cheese sauce, folding gently to ensure each piece of pasta is coated in the luscious cheese. Serve it right away for a creamy version, or if you prefer a baked variation, transfer it to a greased baking dish, sprinkle extra cheese on top, and bake at 350°F for 25 minutes until the top is golden and bubbly.
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