Macaroni and cheese – Page 2

In a large pot, bring salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.

In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour, stirring constantly for about 1-2 minutes to create a roux. This helps thicken the sauce and removes the raw flour taste.
Slowly pour in the milk and cream, whisking continuously until smooth. Continue to cook for 4-5 minutes, stirring often, until the sauce thickens slightly.
Lower the heat and gradually add the shredded cheddar and Gruyère (or mozzarella), stirring until the cheeses are completely melted and the sauce is creamy. Season with salt, pepper, garlic powder, and paprika to taste.

Add the drained pasta to the cheese sauce, stirring gently to coat all the noodles in the creamy mixture.

For a stovetop version, simply serve the macaroni and cheese immediately, garnished with fresh parsley if desired.
If you prefer a baked macaroni and cheese, transfer the mixture to a greased baking dish. Sprinkle Parmesan cheese on top, then bake in a preheated 350°F (175°C) oven for 20 minutes, or until the top is golden and bubbly.

Cheese Choice: Sharp cheddar provides a rich flavor, while Gruyère or mozzarella adds creaminess. Feel free to mix different cheeses to create a unique taste.
Pasta Shapes: Elbow macaroni is classic, but shells, cavatappi, or even rotini work well and hold the sauce nicely.
Make-Ahead: You can prepare the macaroni and cheese ahead of time and refrigerate it unbaked. When ready to serve, bake it at 350°F for 25-30 minutes until heated through.
Extra Creamy Texture: For ultra-creamy mac and cheese, use more heavy cream or add a spoonful of sour cream to the sauce.

Add-Ins: Stir in cooked bacon, caramelized onions, or sautéed mushrooms for extra flavor.
Vegetable Boost: Add steamed broccoli, peas, or roasted red peppers for a veggie twist.
Spicy Kick: For a hint of spice, add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce.

Large Pot: For boiling the pasta.
Large Saucepan: To make the cheese sauce.
Whisk: Essential for a smooth, lump-free sauce.
Baking Dish (optional): If baking the macaroni and cheese for a golden crust.

Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk to restore creaminess.
Freezing: Macaroni and cheese freezes well. Transfer to a freezer-safe container, and freeze for up to 2 months. To reheat, thaw in the refrigerator overnight, then warm in a covered dish in the oven or on the stovetop.