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Certainly! Here’s a classic recipe for homemade macaroni and cheese:
- 10 ounces (about 2 1/2 cups) elbow macaroni or pasta of your choice
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese (or any other cheese you prefer)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1/2 cup breadcrumbs (optional)
- Fresh parsley or chives for garnish (optiona
- Cook the pasta:
- Boil a pot of salted water and cook the macaroni according to the package instructions. Drain and set aside.
- Make the cheese sauce:
- In a separate saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to create a roux.
- Slowly pour in the milk while whisking continuously to avoid lumps. Cook and stir until the mixture thickens, usually for about 5 minutes.
- Add the cheese:
- Reduce the heat to low. Gradually add the shredded cheddar and mozzarella cheese to the sauce, stirring until the cheese melts and the sauce is smooth.
- Season the sauce:
- Add salt, black pepper, and paprika (if using), and mix well.
- Combine pasta and cheese sauce:
- Add the cooked macaroni to the cheese sauce, stirring until the pasta is evenly coated with the creamy cheese mixture.
- Bake (optional):
- Preheat the oven to 350°F (175°C). Transfer the macaroni and cheese to a baking dish. If desired, sprinkle breadcrumbs on top for a crunchy topping.
- Bake for about 20-25 minutes until the top is golden and the edges are bubbly.
- Garnish and serve:
- Optionally, garnish with fresh parsley or chives before serving.
This homemade macaroni and cheese is rich, creamy, and a comforting dish perfect for any occasion. Feel free to experiment with different cheese blends or add-ins to suit your taste preferences.
