Ingredients:

• 1 pound elbow macaroni
• 6 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups milk (whole milk or 2% works best)
• 1 cup heavy cream (optional, but highly recommended)
• 4 cups shredded cheese (I like a mix of sharp cheddar, Gruyere, and Fontina)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg (trust me on this one!)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish. I usually just spray it with cooking spray, easy peasy.
2. Cook macaroni according to package directions. Drain and set aside. Don't overcook it! Slightly al dente is best, as it will continue to cook in the oven.
3. While the macaroni is cooking, make the cheese sauce. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until smooth. This is your roux! Keep stirring it though, don't burn it.
4. Gradually whisk in milk and cream until smooth. Bring to a simmer, stirring constantly, until the sauce has thickened slightly (about 5-7 minutes). Reduce heat to low.
5. Remove from heat and stir in cheese, salt, pepper, and nutmeg until cheese is melted and smooth.
6. Add macaroni to the cheese sauce and stir to coat. I always make sure every single noodle is covered in cheese. It’s a must!
7. Pour into prepared baking dish. You can top it with extra cheese or breadcrumbs at this point if you like, but it’s totally optional.
8. Bake for 20-25 minutes, or until golden brown and bubbly. Let it cool for a few minutes before serving. This is the hardest part, but trust me, it's worth the wait. You don't want to burn your mouth! I always let it sit for a while so the cheese doesn't slide right off when you try to grab a scoop.

• Use good quality cheese. It makes a huge difference in the flavor. Pre-shredded cheese often has cellulose added to prevent clumping, which can also prevent it from melting smoothly. Shred your own cheese for best results. I know, it's a little extra work, but trust me, it's worth it!
• Don’t be afraid to experiment with different cheeses. Try adding some smoked Gouda, pepper jack, or even a little blue cheese for a unique flavor.
• Add some texture. Top your mac and cheese with breadcrumbs, crushed crackers, or even crispy fried onions. I like to use panko breadcrumbs for extra crunch.
• Spice it up! Add a pinch of cayenne pepper or a dash of hot sauce to your cheese sauce for a little kick.
• Make it ahead of time. You can assemble the mac and cheese ahead of time and bake it later. Just add a few extra minutes to the baking time. It's actually perfect for prepping the night before!
• Don’t overbake it! Overbaked mac and cheese can become dry and rubbery. Keep an eye on it and take it out of the oven as soon as it’s golden brown and bubbly.
• Add ins,. Consider adding crab, broccoli, peas, spinach, hot dogs, jalapenos, Lobster, and or Truffle oil.
• Use different pastas, Consider using shells, cavatappi, farfalle, fusilli, or orecchiette

One time, I accidentally used sweetened condensed milk instead of regular milk (don't ask!), and it was...interesting. Not terrible, but definitely not mac and cheese! So, yeah, double-check your ingredients, folks.

What's Your Take?

So, there you have it—my go-to recipe for comforting mac and cheese. I really hope you try it out and let me know what you think! What are your favorite mac and cheese add-ins? Do you have any secret ingredients that you swear by? Share your thoughts in the comments below! And hey, if you try this recipe and it doesn’t turn out perfectly the first time, don’t give up! Cooking is all about experimenting and learning from your mistakes. I've definitely had my fair share of kitchen fails, but that’s how I’ve learned to be a better cook. So go forth, make some mac and cheese, and spread the cheesy love!