The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
There’s just something about classic mac and cheese that never gets old. It’s creamy, cheesy, cozy, and full of that homemade goodness we all love. This is the kind of dish that makes you feel happy with every bite like a warm hug in a bowl. It’s simple to make, full of flavor, and perfect for any night of the week.
Whether you’re feeding the family, making lunch for friends, or just treating yourself to something comforting, this mac and cheese has your back. Let’s get into it!
Method
1. Boil the Pasta
Start by filling a large pot with water and placing it over high heat. Add a generous pinch of salt to the water it helps flavor the pasta from the inside out. Once the water comes to a rolling boil, add the elbow macaroni (or whichever pasta shape you prefer). Cook it according to the package instructions, usually about 8 to 10 minutes, until the pasta is just al dente firm to the bite but fully cooked. Before draining, carefully scoop out about ½ cup of the starchy pasta water and set it aside. This will help loosen the sauce later if it gets too thick. Drain the rest of the pasta using a colander and set it aside.
2. Start the Sauce
While the pasta cooks, place a large pan or deep skillet over medium heat. Add the butter and let it melt completely. Once melted, toss in the minced garlic. Let it cook for 1 to 2 minutes, stirring frequently, until it becomes fragrant and just lightly browned. Be careful here not to let the garlic burn since burnt garlic can make the whole dish taste bitter.
3. Make It Creamy
Now that the garlic is golden and smells amazing, pour in the pint of heavy cream. Stir gently to mix it with the butter and garlic. Let the cream warm for about a minute, then reduce the heat to low. Slowly add the shredded cheddar cheese and the grated parmesan cheese, stirring constantly as the cheeses melt into the cream. You should end up with a smooth, rich, cheesy sauce. Take your time with this step to ensure the cheese fully melts without separating.
4. Season It Up
With the cheese fully melted into the cream, it’s time to add flavor. Sprinkle in the black pepper and salt to taste. If you’re using paprika, now’s the time to add it. This gives the sauce a nice touch of color and a gentle warmth that balances out the richness. Stir well so all the seasoning blends evenly through the sauce. Let the mixture simmer gently on low heat for 5 to 8 minutes, stirring every so often. It should thicken slightly and coat the back of a spoon when ready.
5. Bring It All Together
Now, take the drained pasta and add it straight into the pan with the cheesy sauce. Use a wooden spoon or spatula to gently stir, making sure every noodle is coated with that creamy, cheesy goodness. If the sauce looks too thick, drizzle in a little of the reserved pasta water, just a splash at a time, until it reaches your ideal consistency. This starchy water helps loosen the sauce without watering it down.
6. Taste and Tweak
Once everything is combined, take a quick taste. You might want a bit more salt or an extra sprinkle of cheese. If the flavors feel just right, turn off the heat and get ready to serve. Spoon the mac and cheese into bowls and, if you’re like me, top it with a little extra parmesan cheese right before serving for that perfect finish.
Necessary Tools
- Large pot (for boiling pasta)
- Large pan or deep skillet (for sauce)
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater (if you’re shredding your own cheese)
- Colander (for draining pasta)
Classic Mac And Cheese
Cuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
1 lb elbow macaroni (or your favorite pasta shape)
2 tbsp butter
3 cloves garlic, minced
1 pint heavy cream
1 ½ cups shredded cheddar cheese
¾ cup grated parmesan cheese (plus more for topping)
½ tsp black pepper
Salt to taste
½ tsp paprika (optional, for a little color and warmth)
Directions
- Boil the pasta. Fill a large pot with water, add a big pinch of salt, and bring it to a boil. Add your macaroni and cook according to the package instructions. Save about ½ cup of pasta water before draining.
- Start the sauce. In a large pan, melt the butter over medium heat. Add the minced garlic and cook for 1 to 2 minutes, just until the garlic smells amazing and starts to lightly brown.
- Make it creamy. Pour in the heavy cream and stir. Let it warm up for a minute, then lower the heat to low. Add the cheddar and parmesan cheese, stirring until the sauce is smooth and melty.
- Season it up. Add black pepper, a pinch of salt, and paprika if using. Stir well and let the sauce simmer for 5 to 8 minutes, stirring now and then, until it thickens a bit.
- Bring it all together. Add the cooked pasta to the sauce. Stir to coat every piece in that cheesy goodness. If the sauce feels too thick, add some pasta water, a little at a time, until it’s just right.
- Taste and tweak. Try a spoonful and add more salt, pepper, or cheese if needed. Then serve hot with a sprinkle of extra parmesan on top.
Notes
- Don’t let the garlic burn it turns bitter fast! Watch it closely when it hits the pan.
- Keep the heat low once the cheese is added. High heat can cause it to break or turn grainy.
- Always taste before serving. Some cheeses are saltier than others, so it’s best to adjust at the end.
- Add pasta water slowly, you want creamy, not watery!
Serving Suggestions
- Top it with crispy breadcrumbs for a little crunch.
- Serve it with a green salad or roasted broccoli for balance.
- Add chopped cooked bacon or sautéed mushrooms to make it extra special.
- Spoon it into a baking dish, top with more cheese, and broil for a golden finish.
Fun Fact
Did you know Thomas Jefferson helped popularize mac and cheese in America? He tasted it in Europe and liked it so much, he brought the idea back to the U.S. and even served it at a presidential dinner!
Conclusion
This classic mac and cheese is the ultimate comfort food. It’s rich, creamy, and packed with cheesy flavor that makes everyone happy. It’s simple enough for a weeknight dinner but tasty enough to serve at a party. I make this recipe all the time, and I never get tired of it. Try it once, and I promise it’ll become a forever favorite in your kitchen too.
