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Cozy Macaroni and Cheese Recipe Easy Stress-Free Finals Dinner

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A quick, easy, and comforting macaroni and cheese recipe perfect for stressful times like finals week. Made with a blend of sharp cheddar and mozzarella for creamy, cheesy goodness.

Ingredients

Scale
  • 8 ounces (about 225 grams) elbow macaroni or any small pasta shape
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 ½ cups (600 ml) whole milk, warmed
  • 2 cups (200 grams) shredded sharp cheddar cheese
  • 1 cup (100 grams) shredded mozzarella cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon dry mustard powder
  • Salt and pepper to taste
  • Optional breadcrumb topping: ½ cup (50 grams) panko breadcrumbs mixed with 1 tablespoon melted butter

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of elbow macaroni and cook according to package instructions until al dente, usually around 7 to 8 minutes. Drain and set aside. Save about ¼ cup of pasta water if you want to loosen the sauce later.
  2. In a large saucepan, melt 3 tablespoons of unsalted butter over medium heat. Once melted and bubbling, whisk in 3 tablespoons of all-purpose flour. Keep whisking for about 1 to 2 minutes until the mixture is golden and smells nutty.
  3. Slowly pour in 2 ½ cups (600 ml) of warmed whole milk, whisking constantly to avoid lumps. Continue whisking until the sauce thickens and starts to bubble gently, about 5 to 7 minutes. Add a splash of milk or reserved pasta water if the sauce gets too thick.
  4. Stir in ½ teaspoon garlic powder, ¼ teaspoon dry mustard powder, and salt and pepper to taste. Season lightly because the cheese adds saltiness.
  5. Remove the saucepan from heat and stir in 2 cups (200 g) shredded sharp cheddar and 1 cup (100 g) shredded mozzarella until melted and smooth. Add more milk or pasta water if the sauce is too thick.
  6. Add the drained pasta to the sauce and gently fold together until every macaroni is coated. Taste and adjust seasoning if needed.
  7. Optional baking step: Transfer the macaroni and cheese to a buttered 8×8-inch (20×20 cm) baking dish. Mix ½ cup panko breadcrumbs with 1 tablespoon melted butter and sprinkle on top. Bake in a preheated 350°F (175°C) oven for 15 to 20 minutes until bubbly and golden on top.
  8. Let rest for a few minutes after baking, then serve warm.

Notes

Warm the milk before adding to the roux to avoid lumps. Stir cheese in off the heat to prevent graininess. Save some pasta water to loosen sauce if needed. Breadcrumb topping is optional and can be toasted in a pan instead of baked.

Nutrition

Keywords: macaroni and cheese, comfort food, easy dinner, finals week recipe, cheesy pasta, quick meal

Find it online: https://ariaappetite.com/cozy-macaroni-and-cheese-recipe-easy-stress-free-finals-dinner/