Ingredients:

  • 8 ounces elbow macaroni (about 2 cups)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk (whole or 2% for creaminess)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika (optional, for a little kick)
  • 1 pinch cayenne pepper (optional, for spice)
  • 2 cups shredded sharp cheddar cheese (or a mix of cheddar and mozzarella for extra cheesiness)

Instructions:

  1. Cook the pasta by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7–9 minutes. Drain pasta and set aside.
  2. Make the roux by melting the unsalted butter in the same pot over medium heat. Sprinkle in all-purpose flour while whisking continuously to create a roux. Cook for about 1–2 minutes until it turns light golden brown but doesnt burn.
  3. Add milk gradually while whisking to ensure there are no lumps from the roux. Continue whisking as you bring this mixture to a simmer; it should thicken after about 5–7 minutes.
  4. Season and add cheese once thickened by stirring in salt, black pepper, paprika (if using), and cayenne pepper (if using). Remove from heat and gradually add your shredded cheese while stirring until fully melted and creamy.
  5. Combine pasta with cheese sauce by folding in your drained macaroni into the cheese sauce gently until evenly coated.
  6. Bake optional step: Preheat oven to350°F(175°C). Transfer mac & cheese into an oven-safe dish. Sprinkle additional shredded cheese on top along with breadcrumbs if desired.Bake uncovered for approximately15–20minutes or until golden brown on top.
  7. Serve hot!