Mac and Cheese

This creamy, cheesy, and perfectly baked Mac and Cheese is the ultimate comfort food. With tender elbow macaroni coated in a rich, velvety cheddar sauce, it’s simple to make and always a crowd favorite. Perfect for a family dinner, potluck, or cozy weekend meal.

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Ingredients

• ½ lb (225 g) uncooked elbow macaroni*
• 3 Tbsp. butter (43 g)
• 2 Tbsp. all-purpose flour (16 g)
• ½ tsp. salt
• ⅛ tsp. ground black pepper
• 1½ cups milk (any kind) (360 ml)
• ¾ cup half and half (180 ml)
• 2½ cups shredded cheddar cheese* (250 g)

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Instructions

1. Prepare the baking dish
   Preheat your oven to 325°F (160°C). Lightly grease an 8-inch square or similar-sized baking dish and set aside.
2. Cook the pasta
   Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, following package directions. Drain well and set aside.
3. Make the cheese sauce
   In a medium saucepan, melt the butter over medium heat. Whisk in the flour, salt, and pepper, and cook for 2 minutes to remove the raw flour taste.
   Slowly pour in the milk and half and half, whisking constantly to avoid lumps.
   Continue cooking over medium-low heat for 5–7 minutes, or until the sauce thickens to a gravy-like consistency.
   Remove from heat and stir in 1 cup of shredded cheddar cheese, mixing until smooth and melted.
4. Assemble the mac and cheese
   Add the cooked macaroni to the sauce and toss until evenly coated.
   Pour half of the pasta mixture into the prepared baking dish and sprinkle with ½ cup of cheese.
   Add the remaining pasta on top, then finish with the remaining cheese.
5. Bake
   Bake uncovered for 15–20 minutes, or until the cheese is bubbly and melted on top.
   Serve warm and enjoy the gooey, creamy deliciousness!

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Why You’ll Love This Recipe

• Classic, cozy comfort food made with simple pantry staples.
• Creamy and cheesy with the perfect golden top.
• Family-friendly and budget-friendly.
• Ready in under an hour from start to finish.
• Perfect as a main dish or hearty side for any occasion.

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Tips

• Don’t overcook the pasta — it will continue to cook in the oven.
• Whisk constantly when adding milk to prevent lumps.
• Use freshly shredded cheese for the creamiest sauce (pre-shredded cheese contains anti-caking agents).
• If the sauce thickens too much, add a splash of milk to loosen it.
• Let the mac and cheese rest for 5 minutes before serving for the best texture.

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Variations and Substitutions

• Cheese options: Try a blend of cheddar, mozzarella, Monterey Jack, or Gruyère for extra flavor.
• Add-ins: Mix in cooked bacon, ham, sautéed onions, or steamed broccoli.
• Spicy kick: Stir in a pinch of cayenne pepper or a few drops of hot sauce.
• Creamier version: Add a few ounces of cream cheese or a splash of heavy cream to the sauce.
• Breadcrumb topping: Sprinkle with buttered breadcrumbs before baking for a crispy crust.

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FAQs

Can I make this ahead of time?
Yes! Assemble the dish, cover tightly, and refrigerate for up to 24 hours. Bake just before serving, adding an extra 5–10 minutes to the baking time.

Can I freeze mac and cheese?
Absolutely. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

What type of milk works best?
Whole milk or 2% gives the creamiest texture, but any milk works fine.

Why is my sauce grainy?
The cheese may have overheated. Make sure to remove the sauce from heat before adding cheese and stir gently.

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Serving and Suggestions

• Serve as a main dish with a side salad or roasted vegetables.
• Pair with fried chicken, BBQ, or meatloaf for a comforting meal.
• Make it fancy — top with herbs, breadcrumbs, or extra cheese before baking.
• Perfect for holiday dinners, potlucks, or Sunday family meals.