Mac and Cheese

Name: Mac and Cheese
Yield: 2 servings
Cuisine: American
Ingredients: Elbow macaroni, 300g; Sharp cheddar cheese, 250g freshly grated; Gruyère cheese, 100g freshly grated; Whole milk, 480ml; Unsalted butter, 4 tablespoons; All-purpose flour, 3 tablespoons; Salt, 1 teaspoon, plus more for pasta water; Dijon mustard, 1 teaspoon; Smoked paprika, 1/2 teaspoon; Garlic powder, 1/2 teaspoon

About this dish

Elbow pasta baked or stovetop-stirred into a blanket of melted cheese sauce.

📍 Find the best Mac and Cheese near me

AI-powered — Google, TripAdvisor and food blogs

History & Origin

Macaroni and cheese became an American staple after Thomas Jefferson served a version at an 1802 state dinner, and it has been a national comfort food ever since.

Ingredients

🍝Elbow macaroni, 300g

🧀Sharp cheddar cheese, 250g freshly grated

🧀Gruyère cheese, 100g freshly grated

🥛Whole milk, 480ml

🧈Unsalted butter, 4 tablespoons

🌾All-purpose flour, 3 tablespoons

🧂Salt, 1 teaspoon, plus more for pasta water

🫙Dijon mustard, 1 teaspoon

🌶️Smoked paprika, 1/2 teaspoon

🧄Garlic powder, 1/2 teaspoon

Method

Serves 2

Bring a large pot of generously salted water to a boil and cook the elbow macaroni for 1 minute less than the package directions say, so it stays slightly firm. Drain and set aside.

In the same pot over medium heat, melt the butter until foamy. Whisk in the flour and cook for about 1-2 minutes, stirring constantly, until it smells slightly nutty and looks pale golden.

Slowly pour in the milk a little at a time, whisking constantly to prevent lumps. Keep stirring and cooking for 4-5 minutes until the sauce thickens enough to coat the back of a spoon.

Reduce the heat to low and stir in the Dijon mustard, smoked paprika, garlic powder, and salt. Add the grated cheddar and Gruyère in two or three handfuls, stirring each addition until fully melted before adding the next.

Add the drained pasta back into the cheese sauce and stir well to coat every piece evenly. Taste and adjust seasoning, adding more salt or a pinch of paprika if needed.

Serve straight from the pot for a creamy stovetop version, or transfer to a buttered baking dish, top with a little extra grated cheddar, and bake at 190°C (375°F) for 20 minutes until bubbly and golden on top.

User Reviews

No reviews yet — be the first!

Members can create lists, save favourites and get recommendations.

🔥 Viral Recipes

How the world's top chefs make this dish

Old's Cool Kevmo

1.3M views

YouTube ↗

🌍 Food Vlogs

Eating and cooking it at the source

🌍

No videos yet

What To Eat

The World's Food Guide