Macaroni and Cheese
This is ultimate American comfort food — creamy, cheesy, with a golden crispy top. It’s a staple at family dinners, holidays, potlucks, and Sunday suppers across the country.
Ingredients (Serves 6–8)
- 1 lb (450g) elbow macaroni
- 6 tablespoons butter
- ⅓ cup all-purpose flour
- 4 cups whole milk (warm)
- 4 cups shredded sharp cheddar cheese (freshly grated is best)
- 1 cup shredded mozzarella or Monterey Jack
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder (optional but recommended)
- Salt and black pepper to taste
- 1 cup panko breadcrumbs or crushed crackers
- 2 tablespoons melted butter (for topping)
- Optional: Paprika or extra cheese on top
Step-by-Step Method
Cook the Pasta: Boil the elbow macaroni in salted water until just al dente (about 1–2 minutes less than package instructions). Drain and set aside. Do not rinse.
Make the Cheese Sauce: In a large pot, melt 6 tablespoons butter over medium heat. Whisk in the flour and cook for 1–2 minutes until bubbly (roux). Gradually whisk in the warm milk. Cook, stirring constantly, until the sauce thickens (about 5–7 minutes).
Remove from heat. Stir in the cheddar and mozzarella until fully melted and smooth. Season with garlic powder, onion powder, mustard powder, salt, and pepper.
Combine: Mix the drained macaroni into the cheese sauce until well coated. Pour into a greased 9x13 baking dish.
Top & Bake: Mix panko breadcrumbs with 2 tablespoons melted butter and sprinkle over the top. Add a little extra cheese if desired. Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden brown on top.
Rest & Serve: Let it rest for 5–10 minutes before serving. Enjoy hot!
This dish represents American home cooking at its best — rich, satisfying, and made for sharing.
