Macaroni and Cheddar
Creamy, cheesy, and utterly comforting, this homemade Macaroni and Cheddar recipe is the ultimate twist on a classic favorite. With tender elbow macaroni enveloped in a velvety sauce made from sharp cheddar and parmesan, this dish delivers the perfect balance of rich flavors and silky texture. The roux-based cheese sauce, enhanced with a touch of paprika for subtle depth, ensures every bite is irresistibly smooth. For an extra layer of indulgence, top it with breadcrumbs and bake to golden perfection for a crisp, toasty crust. Ready in just 40 minutes, this family-friendly recipe is ideal for weeknight dinners or as a crowd-pleasing side dish. Whether served straight from the stovetop or baked to bubbling goodness, this Macaroni and Cheddar is comfort food at its finest!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese
- 1 cup parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp paprika
- 0.5 cup breadcrumbs (optional, for topping)
Instructions
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is golden and smooth.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook the mixture, stirring frequently, until it begins to thicken (about 5-6 minutes).
Reduce the heat to low and stir in the sharp cheddar cheese and parmesan cheese, one handful at a time, until fully melted and combined.
Season the cheese sauce with salt, black pepper, and paprika. Taste and adjust the seasoning, if needed.
Add the cooked macaroni to the cheese sauce and stir until the pasta is fully coated and creamy.
If desired, transfer the macaroni and cheese to a greased baking dish. Sprinkle the breadcrumbs evenly over the top for a crunchy topping.
Optional: Bake the dish in a preheated oven at 350°F (175°C) for 10-15 minutes, until the breadcrumbs are golden and crispy.
Serve hot and enjoy your homemade macaroni and cheddar!
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 7.5 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 709 mg | 55% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 249 mg | 5% | |
*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.
