Macaroni
Creamy, cheesy, and incredibly comforting, this classic macaroni recipe is a must-try for any pasta lover. Featuring tender elbow macaroni coated in a rich, velvety cheese sauce made with cheddar and Parmesan, this dish strikes the perfect balance between simplicity and indulgence. A smooth roux forms the foundation of the sauce, enhanced by a blend of milk and heavy cream for luscious texture. Light seasoning of paprika, black pepper, and salt adds just the right touch of flavor. Ready in just 30 minutes, this homemade macaroni is perfect for weeknight dinners, cozy gatherings, or as a crowd-pleasing side dish. Garnish with extra Parmesan or a sprinkle of paprika for a beautifully finished dish that will disappear from plates in no time! Perfect keywords: creamy macaroni recipe, homemade mac and cheese, easy comfort food dishes.
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Recipe Information
Ingredients
- 250 grams elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 0.5 cup heavy cream
- 2 cups cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 0.25 teaspoons paprika (optional)
- 4 cups water
Instructions
Bring 4 cups of water to a boil in a large pot. Add a pinch of salt and the elbow macaroni. Cook the pasta according to the package instructions, typically 7-8 minutes, until al dente.
While the pasta is cooking, melt the butter in a medium-sized saucepan over medium heat.
Once the butter has melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually add the milk and heavy cream to the roux, whisking continuously to prevent lumps. Cook for 4-5 minutes until the mixture thickens.
Reduce the heat to low and gradually stir in the cheddar cheese and Parmesan cheese, allowing them to melt completely into the sauce.
Season the cheese sauce with salt, black pepper, and paprika (if using). Taste and adjust the seasoning as needed.
Drain the cooked macaroni and return it to the pot. Pour the cheese sauce over the pasta and mix until evenly coated.
Serve hot and garnish with extra Parmesan or a sprinkle of paprika, if desired.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 7.5 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 687 mg | 53% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 298 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
