Creamy Cheddar Mac and Cheese (Printable Version)
Silky pasta with sharp cheddar and cream cheese in a velvety sauce, ready in 30 minutes for the ultimate comfort food experience.
# The Ingredients You'll 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
# Step-by-Step Instructions:
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 Tips::
01 -
- Ready in just 30 minutes from start to finish
- Uses simple ingredients most likely already in your pantry
- Adaptable with endless variation possibilities
- Perfect balance of creamy texture and sharp cheddar flavor
02 -
- The sauce will continue to thicken as it cools, so make it slightly looser than your final desired consistency
- Always grate your own cheese rather than using pre-shredded which contains anti-caking agents that prevent smooth melting
- This recipe freezes beautifully for quick future meals
03 -
- Warm your milk before adding it to the roux for a smoother sauce and quicker cooking time
- Let the cheese come to room temperature before adding to the sauce for better melting
- For the baked version, undercook the pasta even more as it will continue to soften in the oven