Cook the Macaroni: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook until al dente, following the package instructions. Drain and set aside.
Make the Cheese Sauce: In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Continue whisking for about 1-2 minutes until the mixture is golden and bubbly.
Add the Milk: Gradually pour in the milk while continuously whisking to avoid lumps. Bring the mixture to a gentle simmer and cook until it thickens, about 5 minutes.
Add the Cheese: Reduce the heat to low and stir in the shredded cheddar cheese and grated Parmesan. Continue stirring until the cheese is fully melted and the sauce is smooth. Season with salt, black pepper, and paprika.
Combine: Add the cooked macaroni to the cheese sauce and stir until the pasta is well coated.
Serve: Serve immediately while hot and enjoy the creamy, cheesy goodness!
Kitchen Equipment Needed
Large pot for boiling pasta
Saucepan for cheese sauce
Whisk
Measuring cups and spoons
Strainer
Wooden spoon or spatula
Tips and Shortcuts
Pre-shredded Cheese: For convenience, you can use pre-shredded cheese, but freshly grated cheese tends to melt better and provide a creamier texture.
Milk Choices: Whole milk works best for a rich and creamy sauce, but you can substitute with 2% milk if preferred.
Make-Ahead: You can prepare the mac and cheese in advance. Just follow the recipe until the pasta and sauce are combined, then transfer to a baking dish. Cover and refrigerate. When ready to serve, bake at 350°F until heated through.
Recipe Swaps and Variations
Spicy Mac and Cheese: Add a dash of cayenne pepper or hot sauce for a spicy kick.
Bacon Mac and Cheese: Stir in cooked, crumbled bacon for added flavor and texture.
Veggie Mac and Cheese: Mix in steamed broccoli, peas, or spinach for a nutritious twist.
Gourmet Touch: Use a blend of cheeses like Gruyère, Fontina, or Gouda for a more sophisticated flavor profile.