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Macaroni and Cheese Recipe
4 servings
Prep time: 10 minutes
Cook time: about 40 minutes


  • 1 (8 ounce) box elbow macaroni
  • Pinch of salt (for boiled water)

For the Cheese Sauce:

  • ½ stick (1/4 cup) unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • Ground black pepper to taste, optional
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • Garnish with chopped parsley  

1. Bring a large pot of lightly salted (just a pinch) water to a vigorous boil (about 10-15 minutes to reach this point)
2. Empty box of elbow macaroni into boiling water, stirring throughout until cooked through but firm to the bite (approximately 8-10 minutes)
3. Drain the water from the cooked macaroni and put macaroni aside
4. In a medium saucepan, melt the butter on low-medium heat
5. Once melted, stir in flour, salt, and pepper until smooth (about 5-7 minutes)
6. Slowly pour milk into butter/flour slurry with continuous stirring until smooth and bubbling (about 5-7 minutes)
7. Add cheddar cheese to slurry and stir until cheese is fully melted (about 2-4 minutes)
8. Fold cooked macaroni into cheese sauce until coated
9. Add chopped parsley as a garnish when plating (optional). Best enjoyed served warm. Keep stored in airtight container in the refrigerator for 3 to 5 days.

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