Creamy Cheddar Macaroni and Cheese
A simple, indulgent classic with a velvety cheese sauce and perfectly cooked pasta, baked to a golden crust. This American-inspired pasta recipe, ready in about 45 minutes, pairs Elbow macaroni, Butter, All-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 16 oz Elbow macaroni
- 4 tbsp Butter
- 4 tbsp All-purpose flour
- 4 cups Milk
- 2 cups, shredded Cheddar cheese
- 1 tsp Mustard powder
- 1 tsp Salt
- 1/2 tsp Black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Cook 16 oz elbow macaroni in a large pot of salted boiling water for 8-10 minutes until al dente; drain and set aside.
- Step 2: In a medium saucepan over medium heat, melt 4 tbsp butter. Whisk in 4 tbsp all-purpose flour and cook for 1 minute, stirring constantly.
- Step 3: Gradually whisk in 4 cups milk until smooth, then cook for 3-4 minutes until the sauce thickens and coats the back of a spoon.
- Step 4: Stir in 2 cups shredded cheddar cheese, 1 tsp mustard powder, 1 tsp salt, and 1/2 tsp black pepper until the cheese melts and the sauce is smooth and creamy.
- Step 5: Fold the drained macaroni into the cheese sauce until evenly coated. Transfer to a greased 9x13-inch baking dish.
- Step 6: Bake for 20-25 minutes until the top is golden and the edges are bubbling.
