Classic Macaroni and Cheese Recipe

Homemade macaroni and cheese a white bowl with cavatappi pasta and melted cheddar sauce.

5 from 1 vote

Classic Macaroni and Cheese Recipe

Creamy and rich with a buttery cheddar sauce from the first forkful, this Classic Macaroni and Cheese Recipe wraps each noodle in a velvety blend of real cheese, butter, and cream.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 527kcal

Author: Andrea

Ingredients

2 1/2 cups noodles (cavatappi, fusilli, shells, elbow macaroni)
2 Tbsp unsalted butter
2 cups cheddar cheese grated
3/4 cup whole milk
1/4 cup heavy cream
1 Tbsp cornstarch
1/8 tsp ground mustard
1/4 tsp ground black pepper
1/4 tsp salt
1/4 cup ham thick cup, chopped (optional)

Instructions

In a large pot, bring 2 quarts of water to a boil. Cook the pasta according to the package directions until al dente (cut the cooking time about 1 minute short). Turn off the heat, remove from the stovetop, drain the water, and return the noodles to the pot. Set aside.
To make the cheese sauce, melt the butter in a small pot over medium heat. Slowly pour in the milk and cream, then whisk to combine. Allow the mixture to come to a simmer. Stir in the mustard, pepper, salt, and ham. Meanwhile, grate the cheese and toss it with the cornstarch.
Reduce the heat to medium-low. Begin sprinkling in the cheese and whisk until smooth. Pour in the pasta and toss to coat evenly.

Notes

STORE leftover Old Fashioned Macaroni and Cheese in an airtight container in the refrigerator for up to 4 days. To FREEZE, let it cool completely, then transfer to a freezer-safe container or bag and freeze for up to 2 months.

When REHEATING from the fridge, add a splash of milk before microwaving or warming on the stovetop to bring back the creaminess. For frozen portions, thaw overnight in the refrigerator and reheat the same way. Avoid overcooking when reheating to keep the texture smooth.

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