The History Behind This Recipe

Pasta with cheese sauce dates back to medieval Europe, but the dish became distinctly American in the 19th century — Thomas Jefferson is famously credited with serving a macaroni-and-cheese dish at the White House. During the Great Depression, Kraft’s boxed version made it an affordable staple. Today, homemade mac and cheese remains the ultimate American comfort food, at home on Sunday dinner tables and Thanksgiving spreads alike.

Ingredients (4 servings)

• 2 cups (200g) elbow macaroni
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups (480 ml) whole milk, warmed
• 2 cups (200g) shredded sharp cheddar
• 1/2 tsp mustard powder
• 1/4 tsp smoked paprika (optional)
• Salt and black pepper, to taste

Instructions

1. Cook the macaroni in salted water until al dente. Drain and set aside.
2. Melt the butter in a large pot over medium heat. Whisk in the flour and cook 1 minute, stirring constantly.
3. Slowly whisk in the warm milk, a little at a time, and cook until the sauce thickens, about 5 minutes.
4. Remove from the heat and stir in the cheddar, mustard powder, paprika, salt, and pepper until smooth.
5. Fold in the macaroni. Serve immediately — or transfer to a baking dish, top with extra cheese, and broil 2–3 minutes for a golden crust.

Tips & Variations

• Grate your own cheddar — pre-shredded bags don’t melt as smoothly.
• Mustard powder is the secret: a tiny amount brightens the cheese flavor without tasting mustardy.
• Warm the milk first so the sauce never seizes or lumps.

Print Recipe

Family Favorite

Creamy Classic Mac and Cheese

Author: Cooking Method: Stovetop Cuisine: American Courses: Dinner, Side Dish Recipe Keys: C Classic C Comfort Food

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Cooking Temp: 190  C Servings: 4 Estimated Cost: $ 8 Calories: 450

Best Season: All Year

Description

Elbow macaroni tossed in a silky homemade cheese sauce, with a secret touch of mustard powder that enhances the cheese flavor.

Ingredients:

Servings

• 2 cups (200g) elbow macaroni
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups (480 ml) whole milk, warmed
• 2 cups (200g) shredded sharp cheddar
• ¹⁄₂ tsp mustard powder
• ¹⁄₄ tsp smoked paprika (optional)
• Salt and black pepper, to taste

Instructions

1. Cook the macaroni in salted water until al dente. Drain and set aside.
2. Melt the butter in a large pot over medium heat. Whisk in the flour and cook 1 minute, stirring constantly.
3. Slowly whisk in the warm milk, a little at a time, and cook until the sauce thickens, about 5 minutes.
4. Remove from the heat and stir in the cheddar, mustard powder, paprika, salt, and pepper until smooth.
5. Fold in the macaroni. Serve immediately — or transfer to a baking dish, top with extra cheese, and broil 2–3 minutes for a golden crust.

Note

Crumbled bacon or breadcrumbs on top before baking add great texture. A mix of sharp cheddar and gruyère deepens the flavor even further.

Keywords: Creamy, Cheesy, Cozy