Creamy Macaroni and Cheese Recipe – Easy Cheddar Pasta

Last Updated on 3 months by Neha Deshmukh

Creamy Macaroni And Cheese Recipe – Easy Cheddar Pasta

Hey everyone! If you’re anything like me, sometimes you just need comfort food. And honestly, is there anything more comforting than a big bowl of creamy, cheesy macaroni and cheese? This recipe is my go-to when I’m craving something warm, satisfying, and totally fuss-free. I first made this when my little nephew visited, and it disappeared in minutes – proof enough that it’s a winner! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This macaroni and cheese is seriously simple. It comes together in under 30 minutes, making it perfect for a quick weeknight dinner or a cozy weekend treat. But don’t let the simplicity fool you – it’s packed with flavour and has that perfect creamy texture we all crave. Plus, it’s totally customizable, so you can make it exactly to your liking.

Ingredients

Here’s what you’ll need to whip up this cheesy goodness:

• 1 cup macaroni (about 200g)
• ?? cup milk (about 240ml)
• ?? cup grated cheddar cheese (about 100g)
• 1.5 tablespoon butter (about 21g)
• 1 tablespoon all-purpose flour (about 8g)
• ?? teaspoon black pepper powder
• ?? teaspoon chilli flakes
• ?? teaspoon mustard powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Cheddar Cheese Varieties: I usually use a medium cheddar for a classic flavour, but feel free to experiment! Sharp cheddar will give you a more intense cheesy taste, while a mild cheddar is great for kids (or anyone who prefers a milder flavour). You can even mix different types for a more complex flavour profile.
• Flour Types: All-purpose flour works perfectly here, but you could also use whole wheat flour for a slightly nuttier flavour.
• Milk Fat Content & Impact on Creaminess: The type of milk you use will affect the creaminess of the sauce. Whole milk will give you the richest, creamiest result. 2% milk works well too, but the sauce might be a little thinner. Skim milk isn’t recommended, as it can make the sauce watery.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, bring 3 cups of water to a boil in a pot. Add a generous pinch of salt and cook the macaroni according to package directions until it’s tender. Once cooked, drain it well and set it aside.
2. While the macaroni is cooking, let’s make the cheese sauce. In a bowl, combine the all-purpose flour, black pepper powder, mustard powder, and chilli flakes. This little mix is our flavour base!
3. Melt the butter in a heavy-bottomed pan over low heat. This is important – we don’t want the butter to brown.
4. Add the flour mixture to the melted butter and whisk continuously. Keep whisking for a couple of minutes to form a roux – it should look like a smooth paste.
5. Now, gradually pour in the milk while whisking constantly. This is where the magic happens! Keep whisking to prevent any lumps from forming.
6. Cook the sauce on medium-low heat, stirring constantly, until it thickens to a creamy consistency. This usually takes about 5-7 minutes. Be patient and keep stirring!
7. Just before the sauce boils, remove the pan from the heat and stir in the grated cheddar cheese until it’s fully melted and smooth. Oh, the cheesiness!
8. Finally, combine the cheese sauce with the cooked macaroni, mixing thoroughly to coat the pasta evenly.
9. Serve immediately while it’s hot for the best creamy texture.

Expert Tips

• Don’t Overcook the Macaroni: Slightly undercooked macaroni is ideal, as it will continue to cook in the cheese sauce.
• Whisk, Whisk, Whisk!: Seriously, whisking is key to a smooth, lump-free sauce.
• Grate Your Own Cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Grating your own cheese is always best!

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: My friend, Priya, loves a good kick, so she always adds a pinch of cayenne pepper to the sauce. Feel free to adjust the amount of chilli flakes to your liking.
• Gluten-Free Pasta Options: If you’re gluten-free, simply use your favourite gluten-free macaroni.
• Vegan Cheese Sauce Adaptation: For a vegan version, use plant-based butter and milk, and nutritional yeast instead of cheddar cheese. It won’t taste exactly the same, but it’s a delicious alternative!
• Baked Mac and Cheese Variation: Pour the macaroni and cheese into a baking dish, top with breadcrumbs, and bake at 180°C (350°F) for 20-25 minutes for a bubbly, golden-brown crust. My family loves this!

Serving Suggestions

This macaroni and cheese is fantastic on its own, but it also pairs well with:

• A simple green salad
• Roasted vegetables
• Grilled chicken or fish
• A side of steamed broccoli

Storage Instructions

Leftover macaroni and cheese can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

• Can I use different types of cheese? Absolutely! Gruyere, Monterey Jack, and Parmesan are all great additions.
• How can I prevent the sauce from becoming grainy? Use low heat and whisk constantly. Adding the cheese off the heat also helps.
• Can I make this macaroni and cheese ahead of time? You can make the sauce ahead of time and store it in the refrigerator. Just reheat it gently before adding the macaroni.
• What’s the best way to reheat leftover macaroni and cheese? Add a splash of milk and reheat gently on the stovetop, stirring frequently.
• Can I add vegetables to this macaroni and cheese? Definitely! Broccoli, peas, and spinach are all great additions.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and don’t forget to share your own variations!