Timeless Macaroni and Cheese is the epitome of comfort food — creamy, cheesy, and baked to perfection. This recipe brings together the classic flavors you love with a few simple techniques to elevate the dish to a whole new level. Whether it's a weeknight family dinner or a special occasion, this dish will satisfy your cravings.
Elbow macaroni serves as the perfect base, catching all the cheesy sauce in its little grooves. Sharp cheddar cheese brings a tangy and robust flavor, while Gruyère cheese adds a nutty, slightly sweet depth. Whole milk provides the creamy foundation for the sauce. Unsalted butter and all-purpose flour come together to create a classic roux, thickening the sauce beautifully. Salt, ground black pepper, and a hint of ground nutmeg enhance the overall flavor without overpowering. For the topping, breadcrumbs mixed with a touch more butter and a sprinkle of paprika give a nice, crunchy finish.
This macaroni and cheese pairs wonderfully with a crisp green salad tossed in a light vinaigrette, balancing the dish's richness. It's also fantastic alongside roasted vegetables or a simple tomato salad for a pop of freshness. For a heartier meal, serve it with grilled chicken or pork chops.
Start by preheating your oven to 350°F (175°C) — this ensures it's nice and hot by the time your macaroni and cheese is ready to bake. Cook the elbow macaroni according to package instructions until it's al dente — firm but cooked through. Drain it well and set it aside; you don't want excess water diluting your sauce.
Next, in a saucepan over medium heat, melt the 1/4 cup of unsalted butter. Once the butter has melted, stir in the 1/4 cup of all-purpose flour, along with 1/2 teaspoon of salt, 1/4 teaspoon of ground black pepper, and 1/4 teaspoon of ground nutmeg. Keep stirring until you have a smooth, golden paste — this is your roux.
Gradually add the 2 cups of whole milk to the roux, whisking continuously to prevent lumps. Cook and stir until the mixture thickens and starts to bubble. Remove the saucepan from the heat and stir in the 2 cups of sharp cheddar cheese and 1 cup of Gruyère cheese, mixing until the cheeses are fully melted and the sauce is creamy.
Combine the cooked macaroni with the cheese sauce, making sure every piece is well-coated. Transfer this cheesy goodness into a 2-quart baking dish, spreading it out evenly.
In a small bowl, mix 1/2 cup of breadcrumbs with 1 tablespoon of melted butter and 1/4 teaspoon of paprika. Sprinkle this mixture over the macaroni and cheese for that irresistible crunchy top. Pop the dish into your preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly. Let it cool for about 5 minutes before serving, so it sets up a bit but is still mouthwateringly gooey.
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