elbow macaroni and cheese recipe

Written ByJenny Smyth Posted on
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The Best elbow macaroni and cheese recipe

I’ve always been a fan of classic elbow macaroni and cheese, it’s a dish that never fails to put a smile on my face. Growing up, my mom used to make it for me all the time, and now I’m proud to be carrying on the tradition with my own family.

There’s something about the comforting combination of al dente pasta, creamy cheese sauce, and a crunchy breadcrumb topping that just feels like home to me. Whether I’m serving it up as a weeknight dinner or a special occasion meal, I know my kids will love it just as much as I do.

And the best part? It’s incredibly easy to make, requiring only a few ingredients and some basic cooking techniques.

In fact, I like to think of this recipe as the ultimate comfort food – it’s the perfect way to warm up on a chilly day or soothe a sick child. Plus, with its rich history and versatility in serving options, elbow macaroni and cheese is a dish that never goes out of style.

From its humble beginnings in 18th century Europe to its modern-day adaptations in restaurants and home kitchens around the world, this beloved dish has captured the hearts (and stomachs) of people everywhere.

Classic Elbow Macaroni and Cheese

4.8 from 1297 votes

This creamy, homemade macaroni and cheese features tender elbow macaroni in a rich cheddar sauce, baked until golden and bubbly. It is a comforting side dish or main course that appeals to all ages.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Pasta

1 pound elbow macaroni
1 tablespoon salt
Water for boiling

For the Cheese Sauce

4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
3 cups shredded sharp cheddar cheese
1 cup shredded Gruyere cheese

For the Topping

1 cup panko breadcrumbs
2 tablespoons melted butter
1/4 cup grated Parmesan cheese

👨‍🍳Directions

1Preheat your oven to 375°F.
2Bring a large pot of salted water to a rolling boil over high heat.
3Add the elbow macaroni and cook until al dente, about 7 to 8 minutes, then drain in a colander and set aside.
4In a medium saucepan over medium heat, melt the 4 tablespoons of butter.
5Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is smooth and bubbly.
6Gradually pour in the milk while whisking continuously to prevent lumps.
7Continue cooking the sauce over medium heat, whisking often, until it thickens and just begins to bubble, about 5 to 7 minutes.
8Remove from heat and stir in the salt, black pepper, paprika, and cayenne if using.
9Add the shredded cheddar and Gruyere cheeses, stirring until fully melted and smooth.
10Combine the cooked macaroni and the cheese sauce in a large bowl, stirring until the pasta is evenly coated.
11Transfer the mixture to a greased 9×13 inch baking dish, spreading it into an even layer.
12In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese until the crumbs are moistened.
13Sprinkle this topping evenly over the macaroni and cheese.
14Bake in the preheated oven for 20 to 25 minutes, until the sauce is bubbly and the topping is golden brown.
15Let it rest for 5 minutes before serving to allow the sauce to set slightly.

🔧Equipment

Large pot
Colander
Medium saucepan
Whisk
9×13 inch baking dish
Mixing bowl
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 80mg🧂Sodium: 820mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For a crispier topping, broil the dish for the last 2 minutes of baking. You can substitute Gruyere with Monterey Jack or use all cheddar. To reheat leftovers, add a splash of milk and warm in the oven or microwave.

Watch Video Of How Classic Elbow Macaroni and Cheese Works

This recipe is always a good idea for any occasion – whether you’re planning a family dinner or need something quick and easy after work.

With its versatility in serving options (try serving individual portions with fresh herbs or crispy bacon bits), adaptability to dietary needs (such as gluten-free pasta), and long shelf life when stored properly (up to three days in an airtight container), this beloved comfort food will remain a staple in your kitchen for years to come.

❓ Frequently Asked Questions About Elbow Macaroni and Cheese

Q1: What is the origin of elbow macaroni and cheese?

Elbow macaroni and cheese has its roots in 18th century Europe, where pasta was first introduced by Italian immigrants. The dish gained popularity in the United States during the late 19th century, particularly among the upper class who could afford the expensive ingredients. Over time, it became a staple in American cuisine, adapted and modified to suit local tastes.

Q2: What are some key tips for making great-tasting elbow macaroni and cheese?

For an authentic taste experience, use high-quality ingredients such as sharp cheddar cheese and freshly ground black pepper. Additionally, don’t overcook your pasta – al dente texture is essential for this dish. Finally, don’t skip the step of browning your breadcrumbs before adding them on top – it adds depth of flavor and crunchiness.

Q3: Can I make this recipe with gluten-free pasta?

Absolutely! While traditional elbow macaroni is made from wheat flour, there are many excellent gluten-free alternatives available on the market today. Simply substitute your favorite gluten-free brand into this recipe for an equally delicious result.

Q4: Is there any way to lighten up this comforting recipe?

One simple way to make this recipe healthier is by using reduced-fat cheese or dairy alternatives such as almond milk or soy yogurt. You can also add steamed vegetables like broccoli or carrots for added nutrition without sacrificing flavor.

Q5: How do you suggest reheating leftover elbow macaroni and cheese?

When reheating leftovers, try microwaving individual portions on low power for about 30 seconds at a time until warmed through. Alternatively, reheat large batches in an oven preheated at 300°F (150°C) for about 15 minutes while stirring occasionally until heated evenly throughout.

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