Creamy Cheddar Mac and Cheese (Printable Version)
# What You Need:
→ Pasta
01 -
300 g elbow macaroni or any short pasta
→ Cheese Sauce
02 -
2 tbsp unsalted butter
03 -
2 tbsp all-purpose flour
04 -
500 ml whole milk, warm
05 -
200 g sharp cheddar cheese, shredded
06 -
50 g cream cheese
07 -
1 tsp Dijon mustard
08 -
Salt and freshly ground black pepper, to taste
09 -
Pinch of garlic powder or cayenne pepper (optional)
→ Topping (Optional)
10 -
2 tbsp panko breadcrumbs
11 -
1 tbsp melted butter
12 -
Extra cheddar cheese for sprinkling
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Cook the macaroni until al dente according to package instructions. Drain and set aside.
02 -
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
03 -
Slowly whisk in the warm milk, making sure there are no lumps. Cook for 4–5 minutes, stirring constantly, until thickened.
04 -
Reduce heat to low. Stir in the cheddar and cream cheese until fully melted and smooth. Add mustard, salt, pepper, and optional spices to taste.
05 -
Fold the drained pasta into the sauce until evenly coated.
06 -
For a baked version: Preheat oven to 200°C (400°F). Transfer mac and cheese to a greased baking dish. Mix panko with melted butter and sprinkle over the top, along with extra cheese. Bake for 10–15 minutes until golden and bubbling.
# Additional Notes:
01 -
For extra flavor, mix in sautéed onions or crispy bacon bits.
02 -
Swap cheddar with Gruyère or a mix of cheeses for depth.
03 -
Add steamed broccoli or peas for a veggie boost.
04 -
Pairs well with a crisp green salad or dry Riesling.