The Creamiest, Cheesiest Simple Macaroni Cheese Recipe 🧀😋
Craving something warm, creamy, and oh-so-cheesy? 🧀 Look no further! Simple macaroni cheese is the ultimate comfort food that’s quick, easy, and irresistibly delicious. Whether you’re in a rush or just want something cozy, this dish will satisfy your cravings in no time. Plus, it’s perfect for weeknight dinners, family gatherings, or even meal prep! What’s more, you can customize it to your heart’s content. So, are you ready to dive into a bowl of pure, cheesy goodness? Keep reading because this recipe is about to become your new favorite! 🍽️✨
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Simple Macaroni Cheese
🍝 Get ready for the creamiest, dreamiest dish ever! This simple macaroni cheese is packed with rich, gooey cheese and the ultimate comfort food vibes! 🧀✨ It’s so easy, you’ll have it ready in no time, and trust me, every bite is like a warm hug! 🤗💛
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika (optional, for extra flavor)
Instructions
- First, cook the macaroni in boiling salted water until al dente. Drain and set aside. 🍲✨
- Next, in a saucepan over medium heat, melt the butter, then whisk in the flour. Stir continuously for about a minute. 🥄🔥
- Then, gradually pour in the milk, whisking until smooth and thickened. This is where the magic begins! 🏆
- Now, add the shredded cheese, stirring until completely melted. It’s looking SO good already! 🤩🧀
- After that, season with salt, black pepper, and paprika (if using), then mix in the cooked macaroni. Stir everything together until it’s irresistibly creamy! 🤤
- Finally, serve immediately, and enjoy your homemade simple macaroni cheese! 🥄💛
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How to Make the Best Simple Macaroni Cheese
You’re in for a treat! 😍 Nothing says comfort food like a warm, gooey, and ultra-creamy dish of simple macaroni cheese! 🧀✨ It’s the kind of meal that brings back childhood memories, fills your kitchen with the most amazing aroma, and makes you do a little happy dance while cooking. 🎶💃 And the best part? It’s super easy to whip up in no time! ⏳
First, you’re going to cook the pasta until it’s perfectly tender. 🍝 Then, while that’s happening, you’ll make a luscious cheese sauce that’s smooth, rich, and absolutely irresistible. 🤤 And then, you simply mix everything together until every bite is coated in melty goodness! 🥄🧀 Trust me, this is the kind of meal that’ll have everyone running to the table! 🍽️
Next, if you’re feeling fancy, you can add some fun mix-ins like crispy bacon, sautéed mushrooms, or even a crunchy breadcrumb topping! 🥓🍄🥖 And then, what’s more, you can pop it under the broiler for that golden, bubbly finish! 🔥😍 However you decide to enjoy it, simple macaroni cheese is always a winner! 🎉
Lastly, the best thing about this dish? It’s so versatile! 🥳 You can make it ahead of time, pack it up for a delicious lunch, or serve it as the ultimate side dish for a cozy family dinner. ❤️ No matter how you eat it, one thing is for sure: once you take that first bite, you’ll be hooked! 🤩 So, let’s get cooking and bring some cheesy happiness to your day! 🧀💛
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5.3 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Carbohydrates: 42 g
- Fiber: 2.1 g
- Protein: 15 g
- Cholesterol: 45 mg
FAQs ❓
Do you peel plums before baking?
It depends on how you’re using them. When making jelly or jam, yes you should peel plums. When making this recipe, or other recipes where you roast or bake plums, leave the skin on. They add nice color and shape, plus a bit of tartness that contrasts nicely with the sweetness of the plum flesh.
What is the difference between a tart and a plum galette with puff pastry?
I took a few liberties in naming this plum dessert a “tart.” Mine is actually not really a tart or a galette. Technically, tarts are baked in a very specific style pan (a tart pan) while a galette is a French pastry that’s basically a freeform pie. For a galette, pie crust is rolled flat, filled with lots of fresh fruit (sliced or chopped) then the edges of the crust are folded over the edge of the fruit, overlapping around 1 inch. My tarts are freeform, but with a thinner, puff pastry crust instead of a pie crust. In addition, mine don’t have as much fruit as a typical galette, and the edge of the crust isn’t folded on top of the fruit.
How do you keep the bottom of mini plum tarts from getting soggy?
I’ve never had an issue with these tarts getting soggy. Don’t make them more than 8 hours ahead and make sure to cook them until the crust is crispy.
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