Nothing says comfort food any more than Mac & Cheese. It’s super easy to make, ready in minutes, and extremely (and addictively) tasty. It’s a great addition to many meals, or even enjoyable by itself. What more is there to love? This is the recipe for pasta and cheese lovers everywhere.
Mac & Cheese is very versatile, you can add a lot to this recipe and make it your own, spice it to your desired level and even add a bit of pizzazz to take it to the next level. In this recipe, we like adding breadcrumbs on top at the end for that extra bit of crunch.
The first documented modern recipe for Mac & Cheese is dated back to 1769, it was included in Elizabeth Raffald’s book; The Experienced English Housekeeper. This recipe uses a Béchamel sauce with cheddar cheese, mixed with macaroni and sprinkled with Parmesan. It is then baked until bubbly and golden.
Pictured below is the Mac & Cheese on a brisket platter. Included is our perfect super easy brisket, our Cajun Potatoes and the perfect Louisiana Hot Sauce!
Mac and Cheese
Recipe (Text Version)
Serves 2
Ingredients:
- 1/2 cup elbow macaroni
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup milk
- 1/2 cups shredded sharp cheddar cheese
- 1/4 cup shredded mozzarella cheese (optional, for added creaminess)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 teaspoon paprika (optional, for extra flavor)
- 1/4 cup breadcrumbs (for topping, optional)
- Chopped fresh parsley or chives for garnish (optional)
Instructions:
Cook the Macaroni: In a medium-sized pot, bring water to a boil and add a pinch of salt. Cook the elbow macaroni according to the package instructions until it’s al dente. Drain the pasta and set it aside.
Make the Cheese Sauce: In the same pot, melt the butter over medium heat.
Stir in the all-purpose flour and cook for 1-2 minutes until it forms a smooth paste (roux). This will help thicken the sauce.
Slowly whisk in the milk to the roux, ensuring there are no lumps. Cook and stir continuously until the mixture thickens, which should take about 2-3 minutes.
Add the Cheese: Reduce the heat to low, and gradually stir in the shredded cheddar cheese and mozzarella cheese (if using). Keep stirring until the cheese is fully melted and the sauce is smooth and creamy.
Season and Combine: Season the cheese sauce with salt, black pepper, and paprika (if using). Adjust the seasoning to your taste.
Add the cooked macaroni to the cheese sauce and gently stir until the macaroni is well coated with the cheesy goodness.
Optional Breadcrumb Topping: If you want a crispy breadcrumb topping, melt a little more butter in a small pan. Stir in the breadcrumbs and cook until they turn golden brown.
Sprinkle the toasted breadcrumbs over the macaroni and cheese.
Garnish: If desired, garnish your mac and cheese with chopped fresh parsley or chives.
Enjoy: Serve your homemade mac and cheese hot and enjoy!
Mac and Cheese
The ultimate comfort food doesn’t get any better or easier than this
-
1/2
cup
elbow macaroni -
1
tbsp
butter -
1
tbsp
flour
all-purpose -
1/2
cup
milk -
1/2
cup
shredded cheddar cheese -
1/4
cup
mozzerella cheese
(optional) -
1/4
tsp
salt
(or to taste) -
1/4
tsp
black pepper
(or to taste) -
1/4
tsp
paprika
(optional, for some flavour) -
1/4
cup
breadcrumbs
(optional, for topping) -
fresh parsley/chives
(optional for garnish)
-
Cook the Macaroni: In a medium-sized pot, bring water to a boil and add a pinch of salt.
Cook the elbow macaroni according to the package instructions, until it’s al dente. Drain the pasta and set it aside.
-
Make the Cheese Sauce: In the same pot, melt the butter over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes until it forms a smooth paste (roux). This will help thicken the sauce.
Slowly whisk in the milk to the roux, ensuring there are no lumps. Cook and stir continuously until the mixture thickens, which should take about 2-3 minutes.
-
Add the Cheese: Reduce the heat to low, and gradually stir in the shredded cheddar cheese and mozzarella cheese (if using). Keep stirring until the cheese is fully melted and the sauce is smooth and creamy.
-
Season: Season the cheese sauce with salt, black pepper, and paprika (if using). Adjust the seasoning to your taste.
-
Combine: Add the cooked macaroni to the cheese sauce and gently stir until the macaroni is well coated with the cheesy goodness.
-
Optional Breadcrumb Topping: If you want a crispy breadcrumb topping, melt a little more butter in a small pan. Stir in the breadcrumbs and cook until they turn golden brown.
Sprinkle the toasted breadcrumbs over the macaroni and cheese.
-
Garnish: If desired, garnish your mac and cheese with chopped fresh parsley or chives.
-
Enjoy: Serve your homemade mac and cheese hot and enjoy!
