Kitchen Equipment You’ll Need
Large pot
Colander
Mixing spoon
Whisk
9×13-inch baking dish
Medium saucepan
Measuring cups and spoons
Cheese grater
Tips for Success
Cook the pasta just until al dente so it doesn’t get mushy while baking. Grate your own cheese for the smoothest sauce—pre-shredded cheese often has anti-caking agents that can affect texture. Don’t skip seasoning the cheese sauce with a bit of salt, pepper, and a pinch of paprika or mustard powder for depth.
Ingredients
1 pound elbow macaroni
4 tablespoons butter
1/4 cup all-purpose flour
3 cups milk (whole milk preferred)
2 cups sharp cheddar cheese, shredded
1 cup mild cheddar cheese, shredded
Salt and pepper to taste
Optional: pinch of paprika or dry mustard
Directions
Preheat your oven to 350°F (175°C). Cook the macaroni in salted water according to package instructions until al dente. Drain and set aside. In a medium saucepan over medium heat, melt butter and whisk in flour to form a roux. Cook for about 1–2 minutes. Slowly add milk while whisking constantly to avoid lumps. Cook until the mixture thickens, about 5–7 minutes. Stir in both cheeses and season with salt, pepper, and optional spices. Combine the cheese sauce with the cooked macaroni and pour into a greased baking dish. Bake for 25–30 minutes or until bubbly and golden on top.
Additional Tips or Variations
Add crumbled bacon, sautéed onions, or cooked ground beef for a heartier twist. Swap out cheddar for gouda, Monterey Jack, or a mix of cheeses for different flavors. For a crunchy topping, sprinkle breadcrumbs or crushed crackers over the top before baking.