Ingredients:

• 2 cups elbow macaroni
• 4 cups sharp cheddar cheese, shredded
• 2 cups whole milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika (optional)
• 1/4 teaspoon ground mustard (optional)

Instructions:

Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

In a large saucepan, melt the butter over medium heat.

Stir in the flour to create a roux. Cook for 1-2 minutes, or until the mixture is smooth and lightly golden in color.

Gradually whisk in the milk to the roux, stirring constantly until the mixture thickens, about 5 minutes.

Reduce the heat to low and add 3 cups of shredded cheddar cheese, reserving 1 cup for topping. Stir until the cheese is completely melted and the sauce is smooth.

Season the cheese sauce with salt, black pepper, paprika, and ground mustard, if desired. Adjust the seasonings to taste.

Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.

Preheat your oven’s broiler.

Transfer the macaroni and cheese mixture to a baking dish and sprinkle the remaining cheddar cheese on top.

Place the baking dish under the broiler for 2-3 minutes or until the cheese is bubbly and golden brown.

Remove from the oven and let it cool for a few minutes before serving.

Enjoy your classic homemade macaroni and cheese!

This classic mac ‘n’ cheese recipe delivers the creamy, cheesy goodness you know and love, with just the right amount of seasoning for that perfect comfort food experience.

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