How do I prevent lumps in the cheese sauce?

Whisk the flour and butter mixture constantly before gradually adding warmed milk to ensure a smooth sauce without lumps.

Can I substitute cheeses in this dish?

Yes, Gruyère can be swapped with mozzarella or other melting cheeses for a different flavor profile.

Boil macaroni in salted water until al dente, then drain and add to the cheese sauce immediately for best texture.

Replace half of the milk with heavy cream to enhance creaminess and depth.

Chopped fresh chives and toasted breadcrumbs provide fresh and crunchy elements when sprinkled on top.

Yes, transfer the combined dish to a baking dish, top with breadcrumbs, and broil for 2-3 minutes until golden.

A rich, ultra-creamy macaroni and cheese made on the stovetop for the ultimate cozy comfort food, featuring a velvety cheese sauce and tender pasta.

This recipe quickly became a family favorite for cozy weeknight dinners.

Pasta: 250 g (8 oz) elbow macaroni
Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 480 ml (2 cups) whole milk warmed, 170 g (6 oz) sharp cheddar cheese grated, 60 g (2 oz) Gruyère or mozzarella cheese grated, 1/2 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp paprika, Salt and freshly ground black pepper to taste
Optional Toppings: 2 tbsp chopped fresh chives, 1 tbsp toasted breadcrumbs

Cook Macaroni:: Cook the macaroni in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
Melt Butter and Flour:: In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute whisking constantly until the mixture is bubbling but not browned.
Add Milk:: Gradually pour in the warmed milk whisking continuously to prevent lumps. Cook for 3-4 minutes until the sauce thickens and coats the back of a spoon.
Add Cheese:: Reduce heat to low. Add the grated cheddar and Gruyère (or mozzarella) cheeses stirring until fully melted and smooth.
Season Sauce:: Stir in the Dijon mustard garlic powder onion powder paprika and season with salt and pepper.
Combine Pasta and Sauce:: Add the drained macaroni to the cheese sauce and stir gently to coat the pasta evenly.
Serve:: Serve immediately garnished with chives and toasted breadcrumbs if desired.

This dish always brings warm smiles and full bellies to our family table.

Try mixing in cooked bacon sautéed mushrooms or steamed broccoli for added flavor and nutrition. Pair with a crisp green salad or roasted vegetables.

Large pot Colander Large saucepan Whisk Wooden spoon or spatula Grater

Contains Milk (dairy) Wheat (gluten). May contain Mustard (in Dijon mustard). If using store-bought breadcrumbs check for additional allergens.

This creamy macaroni and cheese is sure to be a comforting classic in your home for years to come.

→ How do I prevent lumps in the cheese sauce?: Whisk the flour and butter mixture constantly before gradually adding warmed milk to ensure a smooth sauce without lumps.
→ Can I substitute cheeses in this dish?: Yes, Gruyère can be swapped with mozzarella or other melting cheeses for a different flavor profile.
→ What is the best way to cook the macaroni?: Boil macaroni in salted water until al dente, then drain and add to the cheese sauce immediately for best texture.
→ How can I make this dish richer?: Replace half of the milk with heavy cream to enhance creaminess and depth.
→ Are there optional toppings to add texture?: Chopped fresh chives and toasted breadcrumbs provide fresh and crunchy elements when sprinkled on top.
→ Can this be baked for a different texture?: Yes, transfer the combined dish to a baking dish, top with breadcrumbs, and broil for 2-3 minutes until golden.