mac and cheese

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Bake Time: 20–25 minutes

• Total Time: 1 hour

• Difficulty: Easy

• Servings: 6–8 as a side, 4–5 as a main

 Ingredients

For the Pasta and Sauce:

• 1 lb (450g) elbow macaroni or pasta of choice

• 4 tbsp (½ stick) unsalted butter

• ¼ cup all-purpose flour

• 3 cups whole milk, warm

• 1 cup heavy cream (or use more milk)

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp garlic powder

• ¼ tsp mustard powder (optional, but adds depth)

• 2 ½ cups shredded sharp cheddar cheese

• 1 cup shredded mozzarella or Monterey Jack

• ½ cup Parmesan cheese, grated

Optional Breadcrumb Topping:

• ¾ cup panko breadcrumbs

• 2 tbsp butter, melted

• 2 tbsp Parmesan cheese

• Pinch of paprika or parsley (optional for color)

 Instructions

Step 1: Boil the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook the macaroni 1–2 minutes less than package directions (it will finish in the oven).

3. Drain and set aside.

Step 2: Make the Cheese Sauce

1. In a large saucepan, melt the butter over medium heat.

2. Whisk in the flour and cook for 1–2 minutes, stirring constantly to make a light roux.

3. Slowly whisk in the warm milk and cream, stirring to remove any lumps.

4. Add the salt, pepper, garlic powder, and mustard powder.

5. Bring the sauce to a low simmer, stirring frequently, until it thickens (about 5 minutes).

6. Remove from heat and stir in cheddar, mozzarella, and Parmesan until smooth and melted.

Step 3: Combine Pasta and Sauce

1. Add the cooked pasta to the cheese sauce and mix until fully coated.

2. Pour into a greased 9×13-inch baking dish (or equivalent).

Step 4: Add Topping (Optional)

1. In a small bowl, mix panko breadcrumbs, melted butter, and Parmesan.

2. Sprinkle evenly over the top of the mac and cheese.

3. Add a dash of paprika or chopped parsley for color, if desired.

Step 5: Bake

1. Bake at 350°F (175°C) for 20–25 minutes, or until bubbly and golden on top.

2. Broil the last 2–3 minutes if you want extra browning — watch carefully.

 Serving Suggestions

As a main dish:

• Add a green salad or steamed broccoli

• Serve with pulled pork or rotisserie chicken

As a side dish:

• Great with ribs, fried chicken, burgers, or meatloaf

• Perfect for BBQs, potlucks, or Thanksgiving

 Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days

• Reheat: Microwave with a splash of milk, or reheat in the oven covered at 325°F

• Freeze: Freeze unbaked mac and cheese without topping for up to 2 months. Thaw overnight before baking.

 Recipe Variations

• Spicy Mac: Add cayenne, red pepper flakes, or chopped jalapeños

• Protein Boost: Stir in shredded chicken, crumbled bacon, or diced ham

• Veggie Version: Fold in sautéed spinach, mushrooms, or roasted cauliflower

• Gluten-Free: Use GF pasta and a gluten-free flour blend for the roux

 Nutrition Info (Per serving – approx., based on 8 servings)

• Calories: 480

• Carbohydrates: 38g

• Fat: 30g

• Protein: 18g

• Sodium: 450mg

Note: Nutritional values vary based on cheese and milk used.