8 oz elbow macaroni (or pasta of choice)

2 tbsp butter

2 tbsp all-purpose flour

2 cups milk (whole milk preferred)

2 cups shredded sharp cheddar cheese

1/2 cup shredded mozzarella or Monterey Jack

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp paprika (optional)

Optional topping: breadcrumbs or extra shredded cheese

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Cook macaroni according to package directions until al dente. Drain and set aside.

In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute.

Slowly whisk in milk, stirring constantly until thickened (3–5 minutes).

Reduce heat to low and stir in cheeses until melted and smooth.

Season with salt, pepper, and paprika.

Add cooked pasta and stir until fully coated.

Serve immediately, or transfer to a baking dish, top with breadcrumbs or cheese, and bake at 375°F (190°C) for 10–15 minutes until bubbly.

Shred your own cheese for the smoothest sauce—pre-shredded cheese may not melt as well.
Keep heat low when adding cheese to prevent graininess.
Add a splash of milk when reheating to restore creaminess.

Baked Mac and Cheese: Add a breadcrumb topping and bake for a crispy finish.
Three-Cheese: Mix cheddar, Gruyère, and Parmesan for deeper flavor.
Spicy: Stir in diced jalapeños or a dash of hot sauce.
Protein Boost: Add cooked bacon, ham, or shredded chicken.
Veggie-Loaded: Mix in broccoli, peas, or roasted cauliflower.