16 oz mac and cheese recipe

Classic Creamy Mac and Cheese Recipe

Servings: 4-6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients:

Pasta:

16 oz (1 pound) elbow macaroni or your preferred pasta shape

Water for boiling
1 tablespoon salt

Cheese Sauce:

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk, warmed

2 cups sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
1/2 cup Parmesan cheese, grated

1 teaspoon Dijon mustard (optional)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder

1/2 teaspoon smoked paprika
Salt and pepper to taste

Topping (Optional):

1/2 cup panko breadcrumbs
2 tablespoons melted butter
1/4 cup Parmesan cheese, grated

A pinch of smoked paprika

Instructions:

1. Cook the Pasta

Begin by bringing a large pot of salted water to a rolling boil. Use approximately 4-6 quarts of water and add about a tablespoon of salt. The salted water helps flavor the pasta as it cooks.
Once the water reaches a vigorous boil, add the 16 oz of elbow macaroni. Stir the pasta occasionally to prevent sticking. Cook the pasta according to the package instructions until it is al dente. Al dente means the pasta is tender but still firm to the bite. Typically, this takes around 8-10 minutes.

Once the pasta reaches the desired texture, drain it well in a colander. Shake off any excess water, but do not rinse the pasta. Set the drained pasta aside while you prepare the cheese sauce.

2. Prepare the Cheese Sauce

To create the rich, creamy cheese sauce, start by melting 4 tablespoons of unsalted butter in a large saucepan over medium heat. Be careful not to let the butter brown; you want it fully melted but still golden yellow.
Once the butter is melted, add 4 tablespoons of all-purpose flour to the pan. Stir the butter and flour mixture constantly with a whisk, creating a roux. A roux is a cooked mixture of flour and fat used to thicken sauces. Cook the roux for about 2 minutes, ensuring that it turns a light golden color but doesn’t darken too much. The roux should have a slightly nutty aroma.

After the roux is ready, gradually add the warmed whole milk. Pour in the milk slowly, whisking continuously to prevent lumps from forming. This step is crucial for achieving a smooth, creamy sauce. Continue cooking and whisking the mixture over medium heat until it thickens and begins to simmer. This process takes about 5-7 minutes. You’ll know the sauce is ready when it coats the back of a spoon.

3. Add the Cheese

Lower the heat to medium-low and start incorporating the shredded cheeses into the sauce. Begin with the sharp cheddar cheese, adding it in handfuls while whisking until fully melted. Follow with the Gruyère and Parmesan cheeses. Gruyère adds a nutty flavor and smooth melt, while Parmesan gives the sauce a subtle salty tang.
Continue whisking the sauce until all the cheese is melted and the sauce is smooth. At this point, the cheese sauce should be rich and creamy with no lumps.

To enhance the flavor of the sauce, add 1 teaspoon of Dijon mustard. The mustard adds a slight tang and helps to cut through the richness of the cheese. Next, add 1/2 teaspoon of garlic powder and 1/4 teaspoon of onion powder. These spices provide a subtle depth of flavor without overpowering the dish. For a hint of smokiness, sprinkle in 1/2 teaspoon of smoked paprika.
Taste the sauce and season with salt and pepper as needed. The cheese adds some saltiness, so start with a small pinch of salt and adjust according to your preference. Remember, the pasta will absorb some of the sauce, so it’s okay if the sauce tastes slightly stronger than you expect.

4. Combine the Pasta and Cheese Sauce

With the sauce ready, it’s time to bring everything together. Add the drained pasta directly into the saucepan with the cheese sauce. Use a spatula or large spoon to fold the pasta into the sauce, ensuring each piece is well-coated.

If the sauce seems too thick, you can add a splash of milk to reach your desired consistency. The pasta will absorb some of the sauce as it sits, so a slightly looser sauce is ideal initially.
At this point, you can serve the mac and cheese as is, or you can transfer it to a baking dish for a crispy baked topping.

5. Optional: Add the Crunchy Topping

For a classic baked mac and cheese with a crispy top, preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray.

In a small bowl, combine 1/2 cup of panko breadcrumbs with 2 tablespoons of melted butter. Stir in 1/4 cup of grated Parmesan cheese and a pinch of smoked paprika. This mixture will form the crunchy topping.
Pour the mac and cheese into the prepared baking dish, spreading it out evenly. Sprinkle the breadcrumb mixture over the top, covering the entire surface.
Bake the mac and cheese in the preheated oven for 20-25 minutes, or until the topping is golden brown and crispy. The cheese sauce should be bubbly around the edges.

6. Serve and Enjoy

Once the mac and cheese is baked to perfection, remove it from the oven and let it rest for a few minutes before serving. This brief resting period allows the sauce to set slightly, making it easier to portion.
Serve the mac and cheese hot, either as a main course or as a side dish. It pairs wonderfully with roasted vegetables, a fresh green salad, or your favorite protein.

7. Tips and Variations

Cheese Variations: While this recipe uses a combination of cheddar, Gruyère, and Parmesan, feel free to experiment with different cheeses. Monterey Jack, mozzarella, or even a spicy pepper jack can add unique flavors. If you prefer a sharper taste, consider using aged cheddar or adding a bit of blue cheese.

Pasta Shapes: Elbow macaroni is traditional, but other pasta shapes work well too. Shells, cavatappi, or penne are great alternatives that hold the sauce beautifully.
Add-Ins: For a heartier dish, consider adding cooked bacon, ham, or sausage to the pasta before mixing it with the cheese sauce. Vegetables like steamed broccoli, sautéed spinach, or roasted red peppers can also be mixed in for added flavor and nutrition.
Gluten-Free Option: To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pasta. Ensure that the panko breadcrumbs used for the topping are also gluten-free.

Spicy Mac and Cheese: If you like a bit of heat, add some chopped jalapeños, a dash of hot sauce, or a sprinkle of red pepper flakes to the cheese sauce.

8. Storing and Reheating

Storage: Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce may thicken as it cools, so when reheating, you may need to add a little milk to bring back its creamy texture.
Reheating: Reheat mac and cheese in the microwave or on the stovetop over low heat. Stir frequently and add a splash of milk or cream to help restore its creaminess. If reheating a large portion, you can also cover it with foil and warm it in a 350°F (175°C) oven until heated through.

9. Conclusion

This classic mac and cheese recipe is a comforting, crowd-pleasing dish that’s perfect for any occasion.

Whether you prefer it creamy and stovetop-cooked or with a crispy baked topping, this recipe is versatile and can be adapted to suit your tastes.

By following these steps, you’ll achieve a rich and velvety cheese sauce that clings to each bite of pasta, creating the ultimate comfort food experience.

Enjoy your homemade mac and cheese with your favorite sides, or savor it on its own for a satisfying and indulgent meal.