Description
Indulge in this Creamy Macaroni and Cheese, a warm and comforting dish perfect for cozy nights. Gluten-free elbow macaroni is smothered in a rich, velvety cheddar sauce that’s easy to make with just a handful of ingredients. This nostalgic favorite brings joy and cheesy goodness to every bite!
Ingredients
Units
Scale
Pasta & Grains:
- 1 (8 oz) box elbow macaroni (gluten-free if needed)
Baking & Spices:
- 1/4 cup all-purpose flour (use gluten-free flour if needed)
- 1/2 tsp salt
- Ground black pepper, to taste
Dairy:
- 1/4 cup butter
- 2 cups cheddar cheese, shredded
- 2 cups milk
Instructions
Step 1: Cook the Macaroni
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente.
- Drain the pasta and set aside.
Step 2: Make the Cheese Sauce
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually pour in the milk, whisking continuously to prevent lumps. Cook for 3-5 minutes, or until the sauce thickens.
- Stir in the shredded cheddar cheese until melted and smooth. Season with salt and black pepper to taste.
Step 3: Combine Pasta and Sauce
- Add the cooked macaroni to the cheese sauce, stirring until every piece is coated in the creamy sauce.
Step 4: Serve
- Serve immediately, garnished with additional cheese or a sprinkle of black pepper, if desired.
Notes
- For a crispy baked version, transfer the mac and cheese to a baking dish, top with extra cheese, and broil for 3-5 minutes until golden.
- Add mix-ins like cooked bacon, steamed broccoli, or sautéed mushrooms for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
