Traditional Macaroni and Cheese

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
Be the First to Review!

There's something truly comforting about a warm, cheesy bowl of macaroni and cheese. This traditional recipe takes the classic dish to the next level with a blend of sharp cheddar and Parmesan cheeses, a hint of spices, and a creamy sauce that wraps around every bite of macaroni.

Ingredients for Traditional Macaroni and Cheese

Elbow macaroni is the classic choice for this dish, allowing the cheese sauce to cling to every curve. Sharp cheddar cheese provides a robust, tangy flavor that forms the backbone of the dish. Parmesan cheese adds a salty, nutty depth that complements the cheddar. Milk creates the creamy base of the sauce. Unsalted butter is used to make a roux, which thickens the sauce. All-purpose flour combines with the butter to form the roux. Salt, black pepper, paprika, and nutmeg add layers of flavor, with the nutmeg offering a subtle aromatic touch.

Tips & Tricks

  • If your sauce seems too thick, simply add a splash more milk to reach your desired consistency.
  • For a crispy topping, sprinkle breadcrumbs mixed with a little melted butter over the top before baking.
  • Grate your own cheese instead of using pre-shredded for a smoother sauce, as pre-shredded often has anti-caking agents.

Serving Suggestions

This mac and cheese pairs beautifully with a crisp green salad, adding a refreshing contrast to the rich main dish. It's also great alongside roasted vegetables or a juicy slice of ham for a more substantial meal.

Frequently Asked Questions

Can I use a different type of pasta?
Absolutely! While elbow macaroni is traditional, other short pastas like penne or shells work just as well.
Can I make this ahead of time?
Yes, you can prepare the mac and cheese up to the baking step, then cover and refrigerate for up to 24 hours before baking.

Traditional Macaroni and Cheese Recipe Walkthrough

Start by preheating your oven to 350°F (175°C), so it's ready when you need it. Cook the elbow macaroni according to the package instructions until it's al dente. You want the pasta to have a bit of bite since it will continue cooking in the oven. Once cooked, drain the pasta and set it aside.

Now, let's make the cheese sauce. In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour, salt, black pepper, paprika, and nutmeg to form a smooth roux. Cook this mixture for about a minute to eliminate the raw flour taste.

Gradually whisk in the milk, making sure there are no lumps. Keep whisking until the mixture thickens, which should take around 5 minutes. It's important to keep an eye on it and stir continuously to avoid any scorching at the bottom of the pan.

Once thick, stir in the cheddar and Parmesan cheese. Continue stirring until the cheeses are fully melted and the sauce is smooth. This is where the magic happens as the sauce becomes irresistibly creamy.

Combine the cooked macaroni with the cheese sauce, making sure every piece is well coated. Transfer this mixture into a greased baking dish. Bake in your preheated oven for 25-30 minutes, until the top is golden and bubbly. Let it cool slightly before serving to allow the sauce to set a bit.

Why You'll Love This Recipe

  • Rich, creamy cheese sauce that coats every noodle perfectly.
  • A subtle kick of spices that enhances the flavor without overpowering it.
  • Easy to prepare with simple ingredients you probably already have at home.
  • Versatile enough to serve as a main dish or a side.

Ingredients

8 oz elbow macaroni
2 cups sharp cheddar cheese, shredded
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup unsalted butter
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1/8 tsp ground nutmeg

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside.
3. In a large saucepan, melt the butter over medium heat.
4. Whisk in the flour, salt, black pepper, paprika, and nutmeg to form a roux.
5. Gradually whisk in the milk, ensuring there are no lumps, and continue to cook until the mixture thickens, about 5 minutes.
6. Stir in the cheddar and Parmesan cheese, mixing until fully melted and smooth.
7. Combine the cooked macaroni with the cheese sauce and mix well.
8. Transfer the mixture to a greased baking dish and bake in the preheated oven for 25-30 minutes until the top is golden and bubbly.
9. Allow it to cool slightly before serving.

Ratings and Comments

Thank you for your rating!