Macaroni and Cheese

A rich and creamy comfort food classic made with tender pasta and a velvety cheese sauce. Perfect for cozy nights, potlucks, or satisfying cravings.

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Ingredients:

• 250g elbow macaroni

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 500ml milk (whole or 2%)

• 200g sharp cheddar cheese, shredded

• 50g mozzarella (optional, for extra creaminess)

• Salt to taste

• Freshly ground black pepper

• Pinch of paprika (optional)

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Instructions:

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
2. Make the Roux
   In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute to form a roux.
3. Add the Milk
   Slowly pour in the milk while whisking to avoid lumps. Cook for 3–5 minutes until the mixture thickens slightly.
4. Add the Cheese
   Lower the heat and stir in the cheddar (and mozzarella, if using) until melted and smooth. Season with salt, pepper, and a pinch of paprika if desired.
5. Combine with Pasta
   Add the drained macaroni to the cheese sauce and mix until all pasta is well coated.
6. Serve
   Serve hot as-is, or transfer to a baking dish, top with extra cheese or breadcrumbs, and broil for 3–5 minutes until golden and bubbly.

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Nutrition (per serving):

• Calories: 480 kcal

• Carbohydrates: 45 g

• Fat: 25 g

• Protein: 18 g