Classic Macaroni and Cheese
This Classic Macaroni and Cheese is the ultimate comfort food! Creamy, cheesy, and easy to make, it’s a nostalgic favorite everyone will love.
Servings: 4 servings
Ingredients
- 8 ounces elbow macaroni
- 2 cups milk
- 1/4 cup butter (1/2 stick)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon Tabasco sauce
- Freshly ground black pepper (to taste)
- 1/2 cup heavy whipping cream
- 16 ounces sharp cheddar cheese (shredded)
Instructions
- Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Once cooked, drain the pasta in a colander and set aside.
- In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the all-purpose flour, stirring constantly for about 1-2 minutes until it forms a roux.
- Gradually pour in the milk and heavy whipping cream, whisking continuously to avoid lumps. Cook this mixture until it thickens, which usually takes about 5-7 minutes.
- Remove the saucepan from heat and stir in the shredded sharp cheddar cheese until melted and smooth. Season with salt, Tabasco sauce, and freshly ground black pepper to taste.
- Add the cooked macaroni to the cheese sauce, stirring until the pasta is fully coated with the creamy goodness.
- You can serve this Classic Macaroni and Cheese immediately or transfer it to a baking dish to bake for a crispy top. If baking, preheat your oven to 350°F (175°C), sprinkle some extra cheese on top, and bake for 20-25 minutes until bubbly and golden.
Equipment
- Large Pot
- Medium Saucepan
- Whisk
- Baking Dish
- Colander
Notes
- Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- Reheat in the oven for best results to maintain creaminess.
- For a lighter version, replace heavy cream with a milk alternative.