Ingredients
For the pasta
- 2 cups elbow macaroni (or any short pasta like shells or penne)
- 4–5 cups water
- 1 teaspoon salt
For the cheese sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 ½ cups milk (preferably whole milk for a richer taste)
- 1 cup heavy cream (optional, but makes it creamier)
- 2 cups shredded cheddar cheese (sharp cheddar works best)
- 1 cup mozzarella cheese (for stretch and texture)
- ½ cup parmesan cheese (for depth of flavor)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon mustard powder (optional, enhances cheese flavor)
- ½ teaspoon garlic powder (optional)
- ½ teaspoon paprika (optional, for mild smokiness)
Optional topping (for baked version)
- 1 cup breadcrumbs
- 2 tablespoons melted butter
- ¼ cup grated parmesan cheese
Step 1: Boiling the pasta
Start by bringing water to a boil in a large pot. Add salt to the water. This step is important because it gives flavor to the pasta itself.
Once the water is boiling, add the macaroni. Stir it occasionally so it does not stick together. Cook according to package instructions, usually around 7–9 minutes, until it is tender but still slightly firm (al dente).
Drain the pasta and set it aside. Do not overcook it because it will cook more later when mixed with the sauce.
Step 2: Preparing the base of the cheese sauce
Take a separate pan and place it on medium heat. Add butter and let it melt completely.
Once the butter melts, add the flour. Stir continuously using a whisk or spoon. This mixture is called a roux, and it acts as a thickening base.
Cook the roux for about 1–2 minutes. Do not let it turn brown; it should remain light in color.
Step 3: Adding milk and forming the sauce
Slowly pour in the milk while continuously whisking. This prevents lumps from forming.
After adding all the milk, keep stirring and allow the mixture to heat up. It will gradually begin to thicken.
If you are using cream, add it at this stage and mix well.
Continue cooking for about 4–6 minutes until the sauce becomes smooth and slightly thick.
Step 4: Adding cheese and seasoning
Lower the heat to avoid burning the cheese.
Start adding the shredded cheddar cheese slowly, stirring continuously until it melts completely. Then add mozzarella and parmesan in the same way.
Mix until the sauce becomes smooth, creamy, and fully combined.
Add salt, black pepper, mustard powder, garlic powder, and paprika. Taste the sauce and adjust seasoning if needed.
Step 5: Combining pasta and sauce
Add the cooked macaroni into the cheese sauce.
Stir gently but thoroughly so that every piece of pasta is coated with the sauce.
At this point, the macaroni and cheese is ready to eat if you prefer a creamy stovetop version.
Step 6 (Optional): Baking for a richer texture
If you want a baked version, transfer the macaroni and cheese into a greased baking dish.
In a small bowl, mix breadcrumbs with melted butter and parmesan cheese.
Sprinkle this mixture evenly over the top.
Preheat the oven to 180°C (350°F). Place the dish in the oven and bake for about 20–25 minutes, or until the top becomes golden brown and slightly crispy.
Step 7: Serving
Remove from the oven and let it rest for 5 minutes before serving.
Serve hot. It pairs well with grilled chicken, vegetables, or can be eaten on its own as a complete meal.
Extra tips for best results
- Always shred cheese yourself instead of using pre-shredded cheese, as it melts better.
- Do not overheat the cheese sauce after adding cheese, as it can become grainy.
- You can add cooked chicken, mushrooms, or vegetables to make it more filling.
- For a spicier version, add chili flakes or a little hot sauce.
- For a more traditional flavor, use only cheddar cheese, but mixing cheeses gives better texture and depth.