Ingredients:
- 🍝 2 cups elbow macaroni (or pasta of choice)
- 🧈 1/4 cup butter
- 🥄 1/4 cup all-purpose flour
- 🥛 2 cups milk (whole milk works best)
- 🧀 2 cups shredded sharp cheddar cheese
- 🧀 1/2 cup shredded mozzarella cheese (optional for extra creaminess)
- 🧂 Salt and pepper to taste
- 🌶️ 1/2 teaspoon garlic powder
- 🌶️ 1/2 teaspoon onion powder
- 🌶️ 1/4 teaspoon smoked paprika (optional for added flavor)
- 🧀 1/4 cup grated Parmesan cheese (optional, for topping)
Instructions:
- Cook the pasta: Boil the macaroni in salted water until al dente according to package instructions. Drain and set aside.
- Make the roux: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, until it turns golden (this helps remove the raw flour taste).
- Add the milk: Gradually whisk in the milk, making sure it’s smooth and lump-free. Continue to whisk as the sauce thickens, about 3-5 minutes.
- Add the cheese and seasonings: Lower the heat to low and stir in the cheddar and mozzarella cheeses, garlic powder, onion powder, salt, pepper, and smoked paprika. Stir until the cheese is fully melted and the sauce is creamy.
- Combine the pasta and sauce: Add the cooked macaroni to the cheese sauce, stirring to coat the pasta evenly.
- Optional bake: For a baked version, transfer the mac and cheese to a greased 9×13-inch baking dish, top with grated Parmesan, and bake at 350°F (175°C) for 20 minutes until golden and bubbly on top.
- Serve: Serve hot and enjoy your creamy, comforting mac and cheese!