Indulge in the comfort of creamy macaroni and cheese with this quick and easy recipe. Perfect for busy days and satisfying those cheesy cravings in no time. This dish combines the richness of sharp cheddar and Parmesan cheeses in a velvety sauce that clings to every bite of perfectly cooked elbow macaroni.
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1/2 cup parmesan cheese grated
- 3 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/4 tsp black pepper
- 1/4 tsp paprika optional
- 1/2 tsp salt
Instructions
- Cook the elbow macaroni according to the package instructions. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Stir in the flour until well combined to create a roux.
- Gradually whisk in the milk to the roux, stirring constantly to avoid lumps. Continue cooking until the mixture thickens.
- Reduce the heat to low. Add the shredded cheddar and grated Parmesan cheese to the sauce, stirring until melted and smooth.
- Season the cheese sauce with salt, black pepper, and paprika (if using). Adjust seasoning to taste.
- Add the cooked macaroni to the cheese sauce, stirring until the pasta is well coated and heated through.
- Serve the quick mac and cheese hot, optionally garnished with additional shredded cheese or a sprinkle of paprika.
Nutrition
Calories: 450kcalCarbohydrates: 35gProtein: 20gFat: 25gFiber: 4g