Mac and Cheese That Hugs You Back
This creamy homemade mac and cheese is comfort in a bowl rich, cheesy, and incredibly easy. Whether you're making it on the stove, baking it, or popping it in the air fryer, it’s a weeknight wonder that brings love to your table.
Equipment
- Large Pot
- Whisk
- Baking Dish
- Air Fryer
Ingredients
Mac and Cheese
- 2 cups elbow macaroni or any small pasta
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 cup half and half
- 2 cups shredded cheddar cheese preferably sharp
- salt and pepper to taste
- nutmeg or garlic powder optional, for depth of flavor
Instructions
- Boil elbow macaroni in salted water until al dente. Drain and set aside.
- In the same pot, melt butter over medium heat. Whisk in flour and cook until golden and nutty-smelling.
- Slowly whisk in milk and half and half. Cook until thickened into a smooth sauce.
- Add shredded cheese in handfuls, stirring until melted. Season with salt and pepper to taste.
- Combine pasta with cheese sauce. Stir to coat well.
- Optional: For baked version, pour into a buttered baking dish, top with extra cheese or breadcrumbs, and bake at 375°F (190°C) for 20 minutes.
- Optional: For air fryer version, spoon into ramekins, top with cheese, and air fry at 350°F (175°C) for 10 minutes.
Notes
Shred your own cheese for best melt. Don’t overcook pasta. Add-ins like bacon or veggies are delicious! Reheat with a splash of milk.