Description
This Homemade Mac and Cheese is exceptionally cheesy, creamy, and baked to perfection. A classic comfort food dinner that’s easy to prepare and perfect as a main dish or side.
Ingredients
Scale
- 16 ounces short pasta shapes such as elbow macaroni or shells
- 8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
- 8 ounces sharp white cheddar cheese, shredded (about 2 cups), divided
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk (low fat or whole)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Cook pasta in salted boiling water until al dente, then drain and return to pot.
- Combine both shredded cheeses in a bowl.
- Melt butter in a saucepan over medium heat, whisk in flour and cook 1-2 minutes.
- Gradually whisk in milk and cook until thickened, about 5 minutes.
- Remove from heat and whisk in salt, pepper, paprika, and garlic powder.
- Stir in half of the cheese mixture until melted.
- Pour cheese sauce over pasta and stir to combine.
- Transfer half of pasta to baking dish and sprinkle with one-third of remaining cheese.
- Add remaining pasta and top with remaining cheese.
- Bake uncovered for 15-20 minutes until hot and bubbly.
Notes
- Assemble up to 1 day ahead and refrigerate covered.
- Let sit at room temperature for 20 minutes before baking.
- Add about 10 extra minutes to bake time if baking from chilled.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 435
- Sugar: 4g
- Sodium: 435mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 63mg