elbow macaroni mac and cheese recipe

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

I’ve been making elbow macaroni mac and cheese for my family for years, and it’s always a hit. The dish is a classic American comfort food that originated in the United States in the mid-20th century.

It’s a simple yet satisfying meal that can be made with just a few ingredients. I love how the creamy cheese sauce coats the pasta, making each bite feel like a warm hug on a cold day.

My kids adore this recipe because it’s easy to make and always leaves them wanting more. I’ve served it at family gatherings, potlucks, and even as a quick weeknight dinner.

It’s one of those recipes that never fails to put a smile on everyone’s face. Whether you’re in the mood for something comforting and familiar or just need a reliable option for a busy night, this elbow macaroni mac and cheese recipe is sure to please.

Plus, it’s relatively healthy compared to other comfort foods, with whole wheat pasta and a blend of cheddar and mozzarella cheese providing a good balance of protein, calcium, and complex carbohydrates. As an added bonus, this recipe is incredibly easy to customize with your favorite add-ins – whether it’s crispy bacon, diced ham, or steamed broccoli – making it a versatile option for any mealtime occasion.

Classic Elbow Macaroni Mac and Cheese

Classic Elbow Macaroni Mac and Cheese

4.8 from 543 votes

This creamy and comforting mac and cheese features tender elbow macaroni in a rich, homemade cheese sauce. It is baked with a golden breadcrumb topping for a satisfying crunch.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta

8 oz elbow macaroni
1 tablespoon salt (for pasta water)

For the Cheese Sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon dry mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese

For the Topping

1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
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 3 tablespoons of butter.
5Whisk in the flour and cook for 1 to 2 minutes until the mixture is lightly golden and bubbly, stirring constantly.
6Gradually pour in the milk and heavy cream while whisking continuously to prevent lumps.
7Add the dry mustard, garlic powder, onion powder, cayenne, salt, and pepper, then cook over medium heat for 5 to 6 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
8Reduce the heat to low and add the shredded cheddar and Monterey Jack cheeses one handful at a time, stirring until each addition is fully melted and the sauce is smooth.
9Remove the saucepan from the heat.
10Add the drained macaroni to the cheese sauce and stir until every piece is evenly coated.
11Pour the mixture into a greased 9×13 inch baking dish and spread it into an even layer.
12In a small bowl, combine the panko breadcrumbs with the melted butter and grated Parmesan cheese.
13Sprinkle this topping evenly over the mac and cheese.
14Bake in the preheated oven for 18 to 22 minutes, until the sauce is bubbling around the edges and the topping is golden brown and crispy.
15Let it rest for 5 minutes before serving.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 18g

📝Notes

For a sharper flavor, use extra-sharp cheddar. You can also add cooked bacon or steamed broccoli before baking for variation. The dish can be assembled a day ahead and refrigerated; add 10 minutes to the baking time.

Watch Video Of How Classic Elbow Macaroni Mac and Cheese Works

This elbow macaroni mac and cheese recipe has become a staple in our household over the years – not only because of its delicious taste but also due to its ease of preparation.

I often serve leftovers at work or school lunches because they reheat beautifully in the microwave without losing their creamy texture or cheesy flavor.

When hosting family gatherings or potlucks, this comforting dish always gets rave reviews from both kids and adults alike.

❓ Frequently Asked Questions About Elbow Macaroni Mac and Cheese

Q: What type of pasta is best for mac and cheese?

Elbow macaroni is the classic choice for mac and cheese because its shape allows it to hold onto the cheese sauce perfectly. You can also use other short pasta shapes like penne or shells if you prefer.

Q: Can I use different types of cheese?

Yes! While cheddar and mozzarella are traditional choices for mac and cheese, you can experiment with other cheeses like Parmesan, Gruyère, or even feta to create unique flavor combinations.

Q: How do I prevent the cheese from becoming too thick?

To avoid a too-thick sauce, make sure to reserve some of the pasta water before draining it. Then, add this water gradually while stirring the sauce until it reaches your desired consistency.

Q: Can I make this recipe ahead of time?

Sure! You can assemble the casserole up to 24 hours in advance and refrigerate or freeze it until you’re ready to bake.

Q: Is this recipe suitable for vegetarians?

This recipe is already vegetarian-friendly since it doesn’t contain any meat products. However, if you’re using a store-bought cheese blend that contains animal rennet (a common practice), you may want to check the label first.

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