Classic Mac and Cheese
Hundreds of versions of macaroni and cheese exist, but few surpass the comfort of a classic recipe featuring a rich, cheesy béchamel sauce as the base.
Here’s our version—perfect as-is or as a canvas for your own creative twists. Try adding different cheeses, crispy bacon, or fresh herbs. Enjoy!
Ingredients
- 8 oz elbow or small twisty pasta
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 8 oz cheese (cheddar, jack, or a mix—grated)*
- 1 teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon garlic powder
- 1 teaspoon yellow mustard powder (optional)
- ½ teaspoon ground black pepper
- Dash of paprika, cayenne, or herbs (optional)
Directions
Bring a large pot of salted water to a boil. Cook pasta until 2 minutes shy of the package instructions. Drain and set aside.
In a separate pot over medium heat, melt the butter. Whisk in the flour and cook for 2–3 minutes, stirring constantly to prevent browning. Gradually whisk in the milk. Add the salt, garlic powder, mustard powder (if using), nutmeg, and black pepper. Continue whisking until the sauce thickens and coats the back of a spoon.
Remove the sauce from heat and slowly whisk in the grated cheese until fully melted and smooth. Add the drained pasta to the cheese sauce, stirring until well combined. Pour the mixture into a buttered baking dish. Sprinkle the top with additional grated cheese for a golden crust.
Bake at 350°F (175°C) for 25–30 minutes, or until the top is bubbly and lightly browned.
* For the best texture, avoid pre-shredded cheese, as it often contains anti-caking agents that can result in a grainy sauce.
Feel free to make it your own—this recipe is just the beginning!
