Creamy Baked Macaroni and Cheese
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Total time: 
Nothing says comfort food better than some macaroni and cheese. And this recipe is the most simple, creamy and delicious one you'll ever try!!
  • 2 cups elbow macaroni
  • 4 tbsp all-purpose flour
  • 4 tbsp butter
  • 2½ cups milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup mozzarella cheese
  1. Preheat the oven to 350˚F (or 180˚C).
  2. Boil water in a saucepan, add some salt to it. Add the pasta in water and boil for 7-8 minutes. Make sure they're not cooked all the way through - so 1-2 minutes before you'd normally take it off the stove.
  3. While the pasta is still cooking, in another pot add the butter on medium heat and let it melt.
  4. Once the butter is melted, add flour to it and keep stirring. The flour and butter mixed together till turn into a paste-y texture. Cook for 1 - 2 minutes till the mixture has turned light brown.
  5. Add milk into it while constantly stirring. Use a whisk to prevent lumps from forming. (Also see notes for more tips).
  6. Add cheese to this and whisk until smooth.
  7. Once the pasta is done, drain it and add to the sauce and mix well.
  8. Put the pasta in a casserole and put it in the oven for 35-40 minutes until its slightly browned in spots.
  9. Serve hot.
1. Make sure to use sharp cheddar cheese instead of a milder one for a better taste.
Invest in a good cheddar cheese to make this the ultimate baked macaroni and cheese!

2. We set aside 1 tablespoon of cheddar cheese and added it on top of the casserole 2 minutes before taking it out of the oven. By switching on the heat source of the top in the oven, it gives the cheese an interesting crunchy, yet creamy texture.

3. Make sure the milk you use is room temperature, otherwise lumps will form very easily when you add it to the butter and flour mixture.
Recipe by Scrambled Chefs at