Classic Creamy Macaroni and Cheese

This recipe aims for a smooth, velvety cheese sauce that coats every macaroni.

Yields: 6-8 servings Prep time: 10 minutes Cook time: 30 minutes

Ingredients:

1 pound elbow macaroni (or other small pasta shape)
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed (you can warm it gently in the microwave or a saucepan)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground mustard (optional, but enhances cheese flavor)
1/4 teaspoon paprika (optional, for color and subtle flavor)
4 cups shredded sharp cheddar cheese (about 1 pound, freshly shredded is best for melting)
1 cup shredded Monterey Jack or Gruyere cheese (for extra creaminess and flavor, optional)

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente (slightly firm to the bite). Drain well and set aside. Do not rinse the pasta.
Make the Roux: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk constantly for 1-2 minutes to form a smooth paste (this is your roux). Cook until lightly golden, but don’t let it brown too much.
Add Milk: Gradually whisk in the warm milk, a little at a time, making sure to incorporate each addition fully before adding more. Continue whisking constantly to prevent lumps.
Thicken the Sauce: Bring the mixture to a gentle simmer over medium heat, continuing to whisk. The sauce will begin to thicken as it simmers. Once it reaches your desired consistency (thick enough to coat the back of a spoon), remove it from the heat.
Season the Sauce: Stir in the salt, black pepper, ground mustard (if using), and paprika (if using).
Add Cheese: Add the shredded cheddar cheese and Monterey Jack/Gruyere (if using) to the warm sauce. Stir continuously until all the cheese has melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed.
Combine Pasta and Sauce: Add the drained cooked macaroni to the cheese sauce. Stir gently until the pasta is evenly coated.
Serve: Serve hot as a main dish or a delicious side.

Optional Add-ins/Variations:

Baked Mac and Cheese: For a crispy topping, transfer the prepared mac and cheese to a baking dish. Top with a sprinkle of extra cheese and/or buttered breadcrumbs. Bake at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown.
Protein: Add cooked bacon bits, shredded cooked chicken, or ham for a heartier meal.
Vegetables: Stir in cooked peas, broccoli florets, or diced bell peppers.
Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce.