Description
This Homemade Mac and Cheese recipe features perfectly cooked elbow macaroni enveloped in a rich, creamy cheese sauce made with sharp cheddar and optional Gruyere for a delightful twist. Infused with a blend of dry mustard, smoked paprika, garlic powder, and a hint of nutmeg, this classic comfort food is easy to prepare and serves six generously.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Cheese Sauce
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups whole milk
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup Gruyere cheese, freshly grated (optional)
- 1 tbsp dry mustard powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp ground nutmeg (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- Make the roux: In a large saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour to form a smooth paste. Continue whisking for about 2 minutes to cook out the raw flour taste, being careful not to brown the mixture.
- Prepare the cheese sauce: Gradually whisk in the whole milk, ensuring the mixture is smooth and free of lumps. Cook the sauce, stirring frequently, until it thickens and coats the back of a spoon, about 5-7 minutes.
- Add cheese and seasonings: Remove the sauce from heat and stir in the sharp cheddar cheese and Gruyere cheese (if using) until fully melted and smooth. Season with dry mustard powder, smoked paprika, garlic powder, ground nutmeg (if using), salt, and black pepper to taste. Adjust seasoning as desired.
- Combine pasta and sauce: Add the drained macaroni to the cheese sauce and stir gently to coat the pasta evenly. Serve immediately for creamy mac and cheese or transfer to a baking dish to bake if preferred.
Notes
- For a baked version, transfer mac and cheese to a greased baking dish, top with additional cheese or breadcrumbs, and bake at 350°F (175°C) for 20 minutes until bubbly and golden.
- Gruyere cheese is optional but adds a nutty, creamy depth to the sauce.
- Adjust the seasoning according to your taste preference, especially the salt and pepper.
- Use freshly grated cheese for the best melting and flavor results.
- Nutmeg and smoked paprika add warm, subtle flavors but can be omitted if not preferred.
